Oh, pardon, I got a little excited there! Fall is my favorite season and nothing heralds in the season better than pumpkin foods. After my disastrous jell-o mold, I thought I'd get back up on the horse with the new silicone bundt pan.
After a quick hunt on the 'net, I found a great, moist pumpkin cake. The cranberries and orange really added something special to the cake, although I still have not mastered the whole bundt pan thing. My impatience and the heavenly smell got the better of me and I didn't wait for my silly cake to cool all the way. One quick flip of the pan and I got 7/8ths of my cake, with the top happily stuck up in the curves of the mold and steam rising from the remains!
It didn't matter though- it was delicious! We've been munching it for both breakfast and for dessert. Sorry coworkers- I was going to bring it in to share, but I think we're going to gobble it down ourselves!
Pumpkin Bundt Cake with Orange Glaze
- 2 cups granulated sugar
- 1 C. Shortening
- 4 Eggs
- 1 16 oz. can Pumpkin
- 2 C. Flour
- 1 Tbsp. Cinnamon
- 2 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1 tsp. Ground Ginger
- 1/2 tsp. Ground Cloves
- 1/2 Salt
- 1/2 C. Whole Cranberries (I used Mariani brand.)
- 1 C. Powdered Sugar
- Grated Orange Peel from 1/2 orange
- 1/2 C. Orange Juice
- Preheat oven to 350 degrees. If necessary, grease and flour your bundt pan.
- In a large mixing bowl, beat together the sugar, shortening, eggs, and pumpkin until smooth, 3-5 minutes.
- Slowly add in the dry ingredients, mixing as you go. I added in 1 cup of flour, then mixed, then a little flour plus the baking powder, baking soda, and spices (Not the powdered sugar, peel, or OJ), then mixed, then the remaining flour, and then one last mix.
- Make sure you batter is well blended. Fold in the cranberries.
- Pour the batter into you pan. Bake for 45-60 minutes or until a toothpick inserted in the middle comes out clean.
- Remove cake from oven and leave on a cooling rack in the pan for a good long time. This is where I got a little overexcited. Once it is relatively cool, flip out onto a serving plate. Then let it cool some more!
- While the cake cools, mix together the powdered sugar, orange peel and orange juice until you have a thick glaze.
- When the cake is just slightly warm to the touch, drizzle the orange glaze over the top. Serve warm or at room temperature morning, noon, or night!