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Pumpkin Spice Bundt Cake
Here's a lovely little cake for the fall season, and a nice alternative to pumpkin pie. If you want to make something really special, drizzle it with a little home-made chocolate or vanilla icing and/or serve with freshly whipped cream that has a generous dash of vanilla or brandy.
INGREDIENTS
- 500g bag Ancient Grain Rustic Loaf & Muffin Base
- 2 large eggs
- 1 stick (1/2 cup) butter, melted
- 1/4 cup (4 Tbsp ) molasses
- 1/2 cup (120g) buttermilk (plain yogurt works as well)
- 2 cups canned or fresh roasted pumpkin (NOT pie filling)
- spice mixture: 1 tsp cinnamon, 1 1/2 tsp ground ginger, 1 tsp nutmeg
DIRECTIONS
- preheat oven to 350°F, lightly grease bunt pan
- combine spices and set aside
- in a large mixing bowl, beat together all ingredients except grain mix
- add the entire 500g bag of grains and stir gently until JUST mixed (do not overmix)
- fill bundt pan and bake about 45-50 minutes
- cool for 15 minutes in pan then remove to cooling rack
- drizzle with icing if desired (put a drip tray under your cooling rack)