My favorite cold weather flavor has always been pumpkin so Mom would often make this rich cake when I was home for holidays. She and I both loved the combination of spices and generous amount of brown sugar. It's such an adaptable recipe too because it's good as a layer cake, bundt, muffins or baked as mini bundts to serve as individual desserts.
Mom gave me the recipe when I was catering so that I could make mini bundts for her to give her friends. I knew she usually did all her own baking for gifts so I was thrilled that she asked me. She bragged to everyone what a great caterer I was and raved about how the cakes turned out. It was a great boost to my self-esteem and an even better parenting lesson.
Pumpkin spice mini bundts, makes 10
- 4 eggs, at room temp
- 2 cups flour
- 2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. ground cloves
- 2 tsp. cinnamon
- 1/2 tsp. ginger
- 1/4 tsp. nutmeg
- 2 cups brown sugar
- 1 cup vegetable oil
- 1 can (15 oz.) pumpkin puree
- Preheat oven to 350 degrees F. Beat eggs thoroughly with electric mixer. Add brown sugar and beat until fluffy. Beat in oil and pumpkin, mix completely.
- Whisk together dry ingredients. Add dry ingredients to pumpkin mixture and combine just until moistened.
- Pour batter into greased mini bundt pans and bake in 350 degree oven for 30 minutes or until cakes spring bake when touched with your finger.
- Let cool slightly before removing from pan. Glaze with a simple powdered sugar icing.
- Can also be baked in a 10" tube pan for 1 hour.