Pumpkin-Currant Cake
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Makes 8 to 12 servings
When I want a spicy cake to bring to a party, I make this moist pumpkin
Bundt. I like it so much, that I buy an extra few cans of pumpkin to have on hand later in the
year when pumpkin may not be on the supermarket shelves.
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cloves
3/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
3 large eggs
One 15-ounce (1 3/4 cups) can solid pack pumpkin
3/4 cup dried currants
3/4 cup toasted, coarsely chopped pecans
Confectionerıs sugar, for garnish
- Position a rack in the center of the oven and preheat to 350° F.
Lightly butter a 12-cup fluted tube cake pan (preferably nonstick). Dust the pan with flour and tap
out the excess.
- Sift the flour, baking soda, baking powder, cinnamon, cloves, and salt
onto a piece of waxed paper. Set aside.
- In a medium bowl, using a hand-held electric mixer at high speed, beat
the butter until creamy, about 1 minute. Add the sugar and brown sugar and beat until light
in color and texture, about 2 minutes. Scrape down the bowl, and, one at a time, beat in
the eggs.
Beat in the pumpkin. Reduce the mixer speed to low. In three additions,
beat in the flour mixture. Stir in the currants and pecans. Scrape into the prepared pan and
smooth the top.
- Bake until a long wooden skewer inserted in the cake comes out clean,
about 1 hour.
Cool for 10 minutes on a wire cake rack. Invert the cake onto the rack,
unmold, and cool completely. Just before serving, dust with the confectionerıs sugar. (The
cake can be prepared up to 2 days ahead, covered tightly with plastic wrap and stored at
room temperature.)
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