Gingery Pumpkin Breakfast Bundt
I Like Big Bundts - Day #5
Whoo hoo! We're on Day #5 of I Like Big Bundts...my crazy quest to post 30 bundts leading up to National Bundt Day on November 15th. I hope to inspire you to make a bundt cake on this fun holiday!
Today, we have something perfect for the fall season (unless you are @noshwithme who tweeted yesterday that she actually hated the poor innocent pumpkin (while you shake your head at this thought, be sure to check out her yummy blog for some great recipes)). Day #5's bundt is the Gingery Pumpkin Breakfast Bundt from Bill Yosses' lovely book, The Perfect Finish.
This recipe incorporates fresh ginger, walnuts and raisins for a yummy cake. Made with dark brown sugar, it stays moist (well, I imagine that would happen if we had any leftover pieces at the library). I tossed a quick powdered sugar glaze on it (not in the original recipe) because I wanted to jazz it up a bit.
JustJennRecipes for designing this logo and sending me lots of support. Check out JustJenn's stationery collection for all your gift giving needs (including gifts to yourself!)
It's called a "Breakfast Bundt" and, as they say, Breakfast is your most important meal of the day. So dig in.
Whoo hoo! It's Friday. I hope you have a great weekend...come back tomorrow for, you guessed it, another Bundt!
Recap of I Like Big Bundts 3:
Day #1: Buttercake Bakery's Marble Bundt Cake
Day #2: Lemon Bliss Bundt
Day #3: Double-Chocolate Bundt Cake with Ganache Glaze
Day #4: Spice Bundt Cake with Brown Butter Vanilla Bean Glaze
Recipe: Click here for printable recipe
Adapted from The Perfect Finish by Bill Yosses (page 27)
Bundt Pan: Traditional 12-cup Bundt Pan