Raw, adjective: 1. uncooked, as articles of food: a raw carrot.



Bundt Cake Saturday!

Morning: grey
Mood: quiet
Music: Over the Rhine (thanks, M&P!)

Bundt cake Saturday, and I'm ready for some serious autumn action this morning.  We're in the deep of October, which means football season's in full swing and the teams we once hoped might be great are now 3-3 and the air is a little chillier and the scents tend toward the spiced and I'm wearing burnt oranges and reds and mustard yellows like summer was never here.  And everyone's preoccupied with planning out their most brilliant and creative and original Halloween costumes.  And I'm pretty much just wondering who won't be dressing up as Sarah Palin this year.

So this morning we're making a good hearty autumn cake.  Nothing particularly fancy, nothing especially complicated.   Just good scents, strong flavors, and a kitchen that already smells like fall.  So happy October to your very own

PUMPKIN SPICE BUNDT CAKE

Recipe is pretty easy; just follow this basic outline and throw in additions as you see fit.

INGREDIENTS

1 pkg. spice cake mix
1 sm. can pumpkin
1 pkg. instant vanilla pudding
1/2 c. oil
3 eggs
1 tsp. cinnamon
1/2 tsp. water
1/2 c. walnuts

Combine all but nuts and mix well. Add nuts. Bake in greased and floured Bundt pan at 350 degrees for 40-45 minutes. Cool for 10 minutes before removing from pan.

In a real show of brilliance I forgot to throw in both the raisins AND the walnuts that I'd planned on adding.  Whoops.  So for now, I just laid out a few walnuts to toast as the cake finished baking, and I'll chop those and sprinkle them on top of the icing once the cake is frosted.

As far as I'm concerned, spice cakes of any kind mandate a cream cheese frosting.  So that's what we'll be doing.  I've discovered that if you frost the cake when it's still a little warm, your frosting will melt nicely, creating a pretty artistic look.  Drizzle those chopped toasted walnuts on top.  


I've got a dying eucalyptus-hypericum arrangement on my kitchen table, so I pulled out a few sprigs of hypericum to decorate the finished cake.  They look so pretty and seasonal.  Once again, proof that it's always smart to have flowers on hand.

Recipe courtesy cooks.com

Comments

Mariah said…
#1 what do you think of OTR?

#2 my bundt pan arrived - it is amazing

#3 we got postcards today from funky door yoga :)

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