PUMPKIN SPICED CAKE RECIPES
PUMPKIN BUNDT CAKE RECIPE: HOW TO MAKE IT
This pumpkin bundt cake recipe is perfect for fall. As it bakes, the aroma fills the house with a spicy scent. —Virginia Loew, Leesburg, Florida
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 10 minutes
Prep Time 10 minutes
Cook Time 60 minutes
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 351 calories, FatContent 15g fat (2g saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 245mg sodium, CarbohydrateContent 51g carbohydrate (32g sugars, FiberContent 2g fiber), ProteinContent 4g protein.
SPICED PUMPKIN SOUP RECIPE | DELICIOUS. MAGAZINE
Create a showstopper starter by serving this velvety spiced pumpkin soup in a hollowed-out pumpkin. It also makes an excellent lunch, served in bowls, with buttered bread.
Provided by delicious. magazine
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield Serves 4
Number Of Ingredients 16
Steps:
- Heat the oven to 200°C/180°C fan/gas 6. In a roasting tin, toss the pumpkin, garlic, shallot, chilli, spices and coriander stalks in a drizzle of oil. Season, cover tightly with foil and roast for 30 minutes. Remove the foil and roast for another 30 minutes until the pumpkin is tender and starting to caramelise.
- Scrape the pumpkin flesh from the skin. Discard the skin and put the flesh in a blender. Squeeze the garlic out of its skin into the processor with the rest of the veg from the tin. Add the stock and whizz until smooth. Add the coconut cream, then whizz again.
- Pour into a large pan and simmer over a medium heat for 10 minutes.
- For the garnish, heat the oil in a small frying pan over a medium-high heat. Add the garlic cloves for garnishing, along with the chilli and shallot. Cook for 6-8 minutes until caramelised and starting to crisp.
- Season the soup to taste, then pour into the pumpkin (or deep warmed bowls) and garnish with the shallot, chilli, garlic cloves and coriander leaves, if using. Drizzle with a little oil and serve.
Nutrition Facts : Calories 224kcals, FatContent 17.4g (9.2g saturated), ProteinContent 5.1g, CarbohydrateContent 9.7g (5g sugars), FiberContent 4.6g
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