A super moist pumpkin bundt cake that is full of spicy pumpkin flavor. It makes a fantastic dessert, especially for those holiday potlucks, because it stays moist and even gets more delicious if it is stored for a day or two.
I just had to find out if this would work with my egg-free and butter-free marble cakerecipe. The cracking you see on top is to be expected with this recipe and it adds to the rustic element of the cake
Last Thanksgiving, I made a four-layer pumpkincakewith lots of fall spices that my dad declared "the best cake he'd ever tasted", so I tweaked that recipe to replace the pumpkinwith lots of grated carrots and applesauce, which, along withbuttermilk and brown sugar, gave the cake such a moist, dense richness
Recipe Source. Quite possibly it could have something to do with it’s name and the fact it contained a vegetable in it and also it may have been from tasting the wrong carrot cakes, but once you’ve had a really good carrot cake, you will be hooked
Place wire rack withcake inside a sheet pan or cookie sheet. Dust with flour, tapping out any excess. Pour glaze evenly over cake, letting it drip down and completely cover the top and sides, using a spatula if necessary to cover any missed spots
You can rest assured that this recipe is tried and true and that I'm not kidding when I say they're the most moist and delicious pumpkincupcakes in all the land, because it's based one of my all-time most popular recipes
Once again I found myself needing to use some pumpkin I had sitting in the fridge so I decided to try a new recipe and found these over at Martha Stewart (note that if you are ever using left over pumpkin puree that you are preserving in the fridge, be sure to thaw it at room temperature until adding it to your recipe - unless of course it calls for chilled pumpkin)