Pumpkin Pecan Bundt Cake

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Wise Owl
10+ Years
10+ Years
Posts: 103
Joined: Sat Dec 11, 2004 1:39 pm
Zip Code: E1A7J3
Skype Name: emilie.leblanc
Tractors Owned: 1947 Fcub 'Granny'
1948 Fcub 'Ellie-Mae'
1951 Fcub 'Jethro'
My father's home made tractor dating back 1956?
Location: Dieppe, New Brunswick

Pumpkin Pecan Bundt Cake

Postby Wise Owl » Mon Feb 14, 2005 7:44 pm

      Pumpkin Pecan Bundt Cake

      ¾ cup butter, softened (or margarine)
      1½ cups packed brown sugar
      2 eggs
      1 can (14 oz/398 ml pumpkin purée) or 2 cups
      3 cups flour
      2 teaspoon baking powder
      2 teaspoon baking soda
      1 teaspoon cinnamon (or allspice)
      1 teaspoon ginger
      ½ teaspoon cloves
      ¾ cup sour cream (can use fat free)
      2 tablespoon icing sugar (dusting on top)
    Cream butter and brown sugar. Add pumpkin purée and mix well. In separate bowl mix dry ingrediants: flour, baking powder, baking soda, cinnamon, ginger, cloves. Add to butter, sugar, pumpkin mixture and mix. Then add sour cream and mix. Spoon half mixture into greased floured 10" bundt pan. Make ditch with spoon - sprinkle Sugared Pecan mixture into ditch mounding slightly. Spoon remaining batter over.
      Sugared Pecans

      ¾ cups chopped toasted pecans
      ½ cup packed brown sugar
    Bake at 350 degrees for 50-60 minutes.
    Turn out onto rack. Let cool. Dust with icing sugar.
This recipe has become a family favorite. For those who like pumpkin, Pumpkin Delight to follow. We grow our own pumpkins so as you all know some years we have more pumpkin than we know what to do with. I still have 8 sitting in the basement waiting for me to do something with.

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