HERITAGE BUNDT PAN RECIPES

Steps:

• Preheat oven to 300°F. Grease and flour a 10-inch tube pan (12-16 cup capacity). Cream butter and cream cheese at medium speed until well combined, about 2 minutes. Gradually add sugar, beating until light and fluffy, about 5 minutes. Scrape down sides as necessary. Add eggs one at a time, mixing well after each addition. Stir in vanilla. Mix together flour and salt; gradually add to butter mixture, beating at low speed until smooth and well mixed, about 2 minutes. Pour batter into prepared pan. Fill a 13x9 baking pan with 2 cups of water and place the pan on an oven rack below cake pan. Bake cake for 90 minutes, or until a toothpick inserted near center of cake comes out clean. Cool the cake in the pan on a wire rack for 15 minutes. Remove from pan and then cool completely. Dust with powdered sugar, if desired.

Steps:

• Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with cooking spray. Dust with flour, and tap out excess.
• Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
• Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined. Add pumpkin puree, and beat until combined. Pour batter into prepared pan.
• Bake cake until golden and a wooden skewer inserted into the center comes out clean, about 55 minutes. Let cool on a wire rack for 30 minutes. Carefully turn cake onto rack too cool completely. Before serving, dust with confectioners' sugar.