Email to Cat      

Pumpkin Bundt Cake with Chestnut Butter Cream

Source of Recipe


From "One-Pot Cakes"






List of Ingredients



• -- Pumpkin Bundt Cake --
  
• 4 eggs
  
• 2 cups granulated sugar
  
• 1-1/4 cups vegetable oil
  
• 1 (15-oz.) can solid-pack pumpkin
  
• 1 tsp vanilla
  
• 2 tsp ground cinnamon
  
• 1/8 tsp ground cloves or allspice
  
• 1/4 tsp salt
  
• 2 tsp baking soda
  
• 2 tsp baking powder
  
• 1-1/2 cups whole-wheat flour
  
• 1-1/2 cups all-purpose flour
  
• 1-1/2 cups walnut pieces
  
• *
  
• -- Chestnut Butter Cream --
  
• 1/2 cup unsalted butter (1 stick), no substitutes
  
• 1 cup canned chestnut puree *
  
• 6 Tbsp powdered sugar
  
• Pinch of salt
  
• 1/4 tsp almond extract, optional
  






Instructions



1. For the cake: Preheat oven to 350 degrees (F). Grease and flour a 10- to 12-cup fluted tube pan.
   
   
2. In a large bowl, mix eggs with a large fork until well-blended. Mix in sugar. Add oil in a steady stream, mixing all the while, until mixture is thick and smooth. Mix in pumpkin, vanilla, cinnamon, cloves and 1/4 teaspoon salt. Add baking soda and baking powder in pinches, breaking up any lumps with your fingers. Stir in thoroughly. Stir in the flours just until blended. Stir in walnuts.
   
   
3. Pour batter into prepared pan and bake in preheated oven 45 to 50 minutes, or until a tester inserted into center comes out clean. Cool in pan on rack 10 minutes. Invert, remove pan, and cool on the rack about 15 minutes longer.
   
   
4. For the butter cream: In large saucepan, melt butter over medium heat. When it's half melted, remove pan from heat and mix in chestnut puree with a large fork or small whisk. Stir in powdered sugar, salt and almond extract, if using. Stir until smooth and fluffy.
   
   Serve cake with a dollop of Chestnut Butter Cream.
   
   Makes 10 to 12 servings,
   about 1-1/4 cups frosting.
   
   






Final Comments


* Chestnut puree is available in some high-end grocery stores.