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Pumpkin Pecan Bundt Cake

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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