Pumpkin Bunt Cake
Monday, December 24th, 2007Egad, we’re almost there!
Gifts are made and wrapped. My sister just flew in from LA (yay!) Kids are nestled in bed, if twitching and awake from all the excitement. Sata’s going to be getting here late this year.
I just finished making breakfast for tomorrow. Over the past few years I have learned it needs to be a holiday for MOM too, so I bake ahead. Here’s the recipe if anyone’s interested. Merry Christmas!
Pumpkin Bunt Cake
Ingredients:
- 3 cups all-purpose flour
- 1 cup white sugar
- 2 Tablespoons pumpkin pie spice
- 1 Tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt6 eggs
- 16 oz pureed pumpkin, fresh or canned
- 2/3 cup melted butter
- 1 cup brown sugar
Directions:
- Preheat oven to 350. Butter and flour a bunt pan.
- Mix the first 6 dry ingredients in a bowl and set aside.
- Beat the eggs until foamy.
- Add the pumpkin, butter and brown sugar and mix until blended.
- Slowly add the dry ingredients and mix.
- Pour the batter into the bunt pan. level the top of the batter so it is evenly distributed in the pan.
- Place in the oven and bake for 60 minutes. Check for doneness by inserting a butter knife into the cake. If it comes out clean the cake is done.
- Remove from the oven and allow to cool completely.
You can glaze it or serve as is. Enjoy!
This photo is totally for me…it is our downstairs bathroom in a rare state of clenliness. This is the one the girls and guests use. Here it’s clean and shiny, a Christmas miracle!







