Pumpkin Bundt Cake

AUTUMN IS HERE!!!!!!

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
From Allrecipes.com

• 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

1. Preheat oven to 350 degrees. If necessary, grease and flour your bundt pan.
   
2. In a large mixing bowl, beat together the sugar, shortening, eggs, and pumpkin until smooth, 3-5 minutes.
   
3. 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.
   
4. Make sure you batter is well blended. Fold in the cranberries.
   
5. Pour the batter into you pan. Bake for 45-60 minutes or until a toothpick inserted in the middle comes out clean.
   
6. 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!
   
7. While the cake cools, mix together the powdered sugar, orange peel and orange juice until you have a thick glaze.
   
8. 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!