It’s moist, dense and soft dessert cake that everyone loves.
The cake also full of flavor and keeps fresh for days, thanks to the pumpkin puree and oil (corn, vegetable, light oil or canola) oil. The best serve of this cake is when it’s cold and little bit freeze from the fridge. Moreover, if it covered with the melted chocolate all over the top of the cake is completely delicious, mixture of semi sweet or bittersweet chocolate with enough butter, brandy and corn syrup to make it flow easy over the cake. And today I like to make the chocolate glaze first the day before serving, so the flavor of the chocolate glaze and the cake have time to mingle and soften.
In this recipe I use canned pumpkin puree here, as I find it almost as good as fresh. But if you want to make your own puree, I suggest you to use smaller pumpkin types like, Baby Bear, Sugar Pie, or maybe Cheese Pumpkin. It’s quite easy to make the pumpkin puree, you just need to cut in half the lengthwise, remove seed and stingy fibers, and then place the cut-side down on a greased baking sheet. And bake it at 350 degrees F for about 45 or depending on the size of your pumpkin or until the pumpkin easily to pierce with a knife. Then, go on scoop out the pulp and puree in a food processor until its smooth. To extract all the liquid, strain through a cheesecloth line strainer. Before use this puree, you need to cool it first. And you will need 2 cups for this pumpkin cake.
You can make this cake as a special gift for your mother, family or best friends in Halloween or maybe in their birthday. This special cake would be a special gift in their special day. In this recipe that we show you today, we’re going to make a pumpkin cake using a bundt pan, this make the cake look prettier. But if you’re using dark colored bundt pan, we suggest you to reduce the oven temperature to 325 degrees, because they absorb more energy coming from the wall of the pans so they would be hotter and sending the heat faster than the light colored pans.
And there’re a few notes on ingredients. One ingredient called for in this recipe that you may not be familiar with, it is wheat bran. It adds coarse flaky texture and a mild taste to this cake. Wheat bran is the outer layer of the wheat kernel and even when ground it s not considered a flour but fiber. You can found this at grocery store.
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Now, you can serve this special pumpkin cake with chocolate glaze to your family or friends or you may want to enjoy it by yourself.
If you like this cakes recipe, don’t forget to share it and leave your comments down below!
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