If you are...here is one to try...it is EXQUISITE!!! It is rich, but tempered by pumpkin, so it isn't too rich. Its moist texture is unbeatable for a pumpkin cake. It is, of course, 100% whole wheat. The cream cheese frosting is smooth, creamy and has just the right amount of powdered sugar to avoid an all-out sugar overload. My sister gave me this recipe a couple of years ago, and it is truly delicious. If you are looking for a dessert to bring to Thanksgiving that literally "takes the cake"...this is it. You have time, try it out before Thanksgiving...you won't be disappointed!!! Oh...if you already have the cookbook, it is found on page 121.
Exquisite Pumpkin Bundt Cake
2 C sugar
3⁄4 C oil
1⁄4 C applesauce
13⁄4 C sifted whole wheat flour
2 tsp baking soda
1⁄2 tsp baking powder
2 tsp cinnamon
1/8 tsp cloves
1⁄2 tsp salt
2 C pumpkin
Preheat oven to 350 degrees. Cream sugar and oil. Add applesauce. Mix in eggs. Stir in pumpkin. Mix flour, baking soda, baking powder spices and salt. Mix dry ingredients with wet ingredients. Grease and flour a bundt pan. Bake for 55 -60 minutes. Cool for 20 minutes and remove from bundt pan. Let cake completely cool and then frost with Cream Cheese Frosting.
Cream Cheese Frosting
8 oz cream cheese, softened
1 stick softened butter
21⁄2–3 C powdered sugar (to taste)
1 tsp vanilla
About an hour before making frosting, get cream cheese and butter out of the refrigerator and set on the counter to soften at room temperature. Beat cream cheese and butter until fluffy. Add powdered sugar and vanilla and beat for several minutes until mixture is light and fluffy. This is great for banana bread, zucchini bread, yellow cake or any other baked dessert you would like to use it on.
Note: For the Pumpkin Bundt Cake, I added 1/4 C milk to the frosting to make it easier to spread (and prettier!).
P.S. Remember that my cookbook is going on sale really soon...the day after Thanksgiving...so stay tuned and order quickly!!!