This is the season for pumpkins! My current favorite is the Seminole pumpkin, an heirloom variety grown widely in this area. I can’t wait to try growing them myself this year.
I like this particular recipe because it uses a full 2 cups of mashed pumpkin for maximum flavor. You could substitute just about anything for the pumpkin: mashed sweet potato, any kind of baked or steamed hard squash like butternut squash, or even leftover roasted root vegetables, mashed. The yogurt in the recipe can also be substituted with sour cream or kefir. Happy Samhain!
Samhain Spiced Pumpkin Bundt Cake
2 cups mashed pumpkin
3 eggs, farm-raised if possible
1/2 c peanut oil
1 cup of full-fat yogurt
1 1/2 c demerara, jaggery, or any other granulated sugar
2 tablespoons molasses
2 tablespoons applejack or other sweet spirit like brandy
1 cup unbleached all-purpose flour
3/4 c whole wheat flour
1/4 c coconut flour
1/4 c brown rice flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
heaping tsp cinnamon
1/2 tsp allspice
My new bundt cake method! Heat oven to 350. Spray bundt cake with cake spray or butter and flour thoroughly.
Combine pumpkin through applejack in the blender and blend on medium-high until thoroughly whipped and a little fluffy. Combine all of the dry ingredients in a large bowl and stir together until completely combined. Then slowly pour in the wet ingredients and stir with a sturdy spoon or rubber spatula until completely combined. Immediately scrape into bundt pan and bake for 45-55 minutes until a skewer comes out clean. Do not overbake! Cool in the pan for 20 minutes and then turn over onto a plate. Try to wait 24 hours before slicing.