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October 21, 2014

Angry Baker Staff 0

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Pumpkin Ginger Bundt Cake (minis) fit the Fall perfectly. You see, Fall is Pumpkin everything season! The way I see it, you can either run screaming the other way, or you can embrace it, and alter it to suit your tastes.

I went with plan B.

To me, pumpkin tastes somewhat bland and a bit boring, but I’m a huge fan of Gingerbread, so I added candied ginger to a fairly straightforward Pumpkin cake recipe. And it works! The Crystallized Ginger gives the pumpkin the “bite” it needs to make it extra flavorful. I also added some Orange Zest to the cake and the glaze to give it some zing.

Why little Bundts? Because…. they are cute, and I like the shape. If you don’t have mini bundt pans, go ahead and use regular muffin pans. Or a standard bundt pan.

Don’t worry, just a few more months, and Pumpkin Everything Season will be over… and we can get back to normal.

Pumpkin Ginger Bundt Cake (Minis) Recipe

Pumpkin Ginger Bundt Cake (Minis)

October 21, 2014

by Angry Baker Staff

Category Bundt Cake Cake Recipes Halloween

I prefer to make the Pumpkin Ginger Bundt Cake as Minis... but you can bake it in a regular Bundt Cake Pan... just increase the baking time. Alternatively, bake them in a muffin pan.

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Ingredients

Pumpkin Ginger Bundt Cake:

¾ cup Butter
1 ¼ cup Brown Sugar
2 ¾ cup Flour
2 tsp Baking Powder
½ tsp Baking Soda
2 tsp Cinnamon
½ tsp allspice
½ tsp orange peel
½ Tsp. ground ginger
1/3 cup Crystallized Ginger (chopped)
3 Eggs
2 Tbl molasses
1 cup pumpkin

Orange Glaze:

1 1/4 cup (5 ounces) confectioners' sugar
1 tablespoon orange zest
2 tablespoons (1 ounce) water or milk

Instructions

Pumpkin Ginger Bundt Cake:

Preheat the oven to 350 degrees F
Spritz mini Bundt pans (or muffin pans) with non-stick spray.
This recipe is put together is a slightly unconventional way, but it works…
Combine the butter and brown sugar in the bowl of a mixer, and beat them together until light and fluffy, this can take 4 or 5 minutes (scrape the bowl occasionally).
Combine the flour, baking powder, baking soda, spices and crystallized ginger in a bowl or measuring cup. With the mixer on low, slowly add the flour mixture to the butter mixture. The batter will look like crumbs (it’s strange, but work with me here).
Add the eggs, one at a time, beating after each one.
Now add the pumpkin and the molasses. Beat another minute or two on medium (don’t forget to scrape the sides and under the beater) until the batter is smooth.
Scoop the batter into the bundt pans or muffin cups -- filling the cups about 2/3 full.
Bake the mini bundts for around 14 minutes (touch the top, the dent will come back if they are done) Go another minute or two if they need it. Muffins need 18 minutes.
When they are done, take them out of the oven and let it cool for 15 minutes before taking it out of the pan.
Let it cool a bit then glaze, if you like.

Orange Glaze:

In a medium-sized bowl, mix together all the glaze ingredients until smooth, adding additional liquid, a bit at a time, until the glaze has the consistency of molasses or will drizzle from a spoon in a long strand.
I tend to be impatient, so I brush the glaze on when the bundts are still warm. If you prefer a thick white finish, cool the bread completely before glazing.