Pumpkin Bundt CakePosted: October 30, 2009
Once again my love of pumpkin continues. I needed a last-minute dessert for some unexpected guests and found this recipe. It was very easy to throw together and I decided to top it with a simple powdered sugar glaze which made it even better. The cake was moist and delicious and I liked that the recipe used some ww flour. Great fall cake!
2 cups sugar
1 1/4 cup vegetable oil
1 can (one pound) pumpkin puree
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves or allspice
1/4 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 cup whole wheat flour
1 1/2 cup all-purpose flour
1 1/2 cup walnut pieces
Preheat oven to 350 degrees F.
Grease and flour a 10-inch Bundt pan or tube pan. In a large mixing bowl, mix the eggs with a large fork until well blended. Mix in the sugar. Add the oil in a steady stream, mixing all the while, until the mixture is thick and smooth. Mix in the pumpkin, vanilla, cinnamon, clove and salt. Add the baking soda and baking powder in pinches, breaking up any lumps with your fingers. Stir in thoroughly. Stir in the whole wheat and all-purpose flours just until blended. Stir in the walnuts.
Pour and scrape the batter into the pan and bake for 45 to 50 minutes, or until a tester inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes. Invert, remove the pan, and cool on the rack for about 15 minutes more. Once cool top with glaze if using.