Pumpkin Pecan Bundt Cake

By The Canadian Living Test Kitchen

Tested till perfect

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Pumpkin Pecan Bundt Cake

Pumpkin Pecan Bundt Cake
Photography by Edward Pond

This recipe makes 12 servings

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Nutritional Info
Per each of 12 servings: about -
cal 550550 cal
pro 5 g5g pro
total fat 28 g28g total fat
sat. fat 7 g7g sat. fat
carb 67 g67g carb
fibre 3 g3g fibre
chol 67 mg67mg chol
sodium 388 mg388mg sodium
potassium 311 mg311mg potassium
% RDI: -
calcium 88 calcium
iron 2222 iron
vit A 8989 vit A
vit C 33 vit C
folate 3030 folate

More great recipes from this menu:

  • Preparation time: 15 minutes
  • Cook time : 1 hour
  • Total time : PT1H15M
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 3/4 cup chopped pecans 3/4 cup chopped pecans
  • 1-2/3 cups packed brown sugar 1-2/3 cups packed brown sugar
  • 1/4 cup softened butter 1/4 cup softened butter or vegetabIe oil
  • 3 eggs 3 eggs
  • 3/4 cup vegetable oil 3/4 cup vegetable oil
  • 2 cups roasted pumpkin purée , (see Perfect Puree, below)2 cups roasted pumpkin purée or roasted squash purée, (see Perfect Puree, below)
  • 2-1/2 cups all-purpose flour 2-1/2 cups all-purpose flour
  • 2 tsp baking powder 2 tsp baking powder
  • 1-3/4 tsp ground cinnamon 1-3/4 tsp ground cinnamon
  • 1 tsp baking soda 1 tsp baking soda
  • 1 tsp ground ginger 1 tsp ground ginger
  • 3/4 tsp salt 3/4 tsp salt
  • 1/4 tsp ground nutmeg 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice 1/4 tsp ground allspice
  • Syrup:
  • 1/4 cup butter 1/4 cup butter
  • 2/3 cup packed brown sugar 2/3 cup packed brown sugar
  • 1/4 cup dark rum 1/4 cup dark rum

Preparation

On baking sheet, toast pecans in 350°F (180°C) oven until fragrant, about 8 minutes; let cool.

In small bowl, stir pecans with 2 tbsp (30 mL) of the brown sugar; sprinkle over greased and flour-dusted 10-inch (3 L) Bundt pan.

In large bowl, beat remaining sugar with butter; beat in eggs, 1 at a time. Beat in oil until fluffy. Beat in pumpkin until smooth.

In separate bowl, whisk together flour, baking powder, cinnamon, baking soda, ginger, salt, nutmeg and allspice; stir into egg mixture. Scrape into pan; tap pan on counter and smooth top.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 50 minutes. Let cool on rack for 10 minutes. Remove from pan; transfer to rack.

Syrup: In small saucepan, melt butter over medium heat. Stir in sugar and 3 tbsp (45 mL) water; boil until dissolved and thickened, about 3 minutes. Stir in rum; boil for 1 minute. Brush over cake.

Additional information : Perfect Purée
When choosing a cooking pumpkin, look for sugar pumpkins. These little gourds are firmer and sweeter than those grown for jack-o'-lanterns. The roasting time will vary depending on the size and age of the pumpkin or squash.

Halve and seed pumpkin or squash. Prick skin all over with fork. Roast, cut side down, on rack on foil-lined baking sheet in 350°F (180°C) oven until flesh is browned and tender, 60 to 75 minutes. Let cool. Scoop out flesh and purée in food processor. Refrigerate in airtight container for up to 48 hours or freeze for up to 3 weeks.

2 lb (1 kg) sugar pumpkin yields about 1-3/4 cups (425 mL) purée.

2 lb (1 kg) butternut squash yields about 2-1/2 cups (625 mL) purée.

Source : Canadian Living Magazine: October 2010

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