AUTUMN PUMPKIN-RASPBERRY BUNDT® CAKE
This is a recipe I entered in the Great Pumpkin Bake-Off in Newcastle, OK at T.G. Farms on October 30, 2010. I won first prize in the Breads, Cookies, and Cakes category and the Grand Prize overall. I've always wanted to enter a baking contest, and it was fun. The only criteria was the recipe had to have pumpkin in it. I researched it and didn't find another recipe like it. I hope you and your family enjoy it! Decorate with fall foliage as desired.
Provided by lizzy3366
Categories Fruits and Vegetables Vegetables Squash
Time 1h55m
Yield 14
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12x8-inch fluted tube pan (such as Bundt®).
- Sift flour, baking soda, salt, and cinnamon together in a large bowl and set aside.
- Cut 3/4 cup raspberries in half and leave remaining 1/4 cup whole. Set aside.
- Combine sugar and oil in a large bowl; mix well. Blend sour cream, pumpkin, and vanilla extract into the mixture using an electric mixer. Beat in eggs one at a time. Beat in flour mixture gradually until combined. Stir in walnuts. Fold in halved raspberries. Spread batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Remove from the oven and let cool completely, about 30 minutes.
- Beat confectioners' sugar, cream cheese, red food coloring, and yellow food coloring together in a large bowl until smooth. Fold in whipped topping. Frost cooled cake and decorate with reserved whole raspberries.
Nutrition Facts : Calories 670.3 calories, Carbohydrate 73.2 g, Cholesterol 67 mg, Fat 40.2 g, Fiber 2.6 g, Protein 7.3 g, SaturatedFat 11.6 g, Sodium 439.6 mg, Sugar 49.1 g
PUMPKIN BUNDT® CAKE
I'm asked to bring this great cake to every family gathering. A cream cheese filling hides inside the cake. It's a hit!
Provided by mamabird
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 14
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a fluted tube pan (such as Bundt®).
- Beat cream cheese and confectioners' sugar together in a bowl using an electric mixer until smooth; beat in coconut, 1 egg, and 1 teaspoon vanilla extract.
- Combine flour, baking powder, salt, ginger, and cloves together in a bowl. Beat brown sugar and shortening together in a separate bowl using an electric mixer until smooth and creamy. Add 3 eggs to creamed mixture, 1 at a time, beating well after each addition. Beat pumpkin into creamed mixture. Stir flour mixture into creamed mixture just until batter is moistened; fold in raisins and pecans.
- Pour 1/3 of the batter into the prepared pan; top with cream cheese filling. Pour remaining batter over filling.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool completely before removing from pan.
Nutrition Facts : Calories 317.5 calories, Carbohydrate 40.6 g, Cholesterol 70.7 mg, Fat 15.7 g, Fiber 1.8 g, Protein 5.5 g, SaturatedFat 6.2 g, Sodium 275.3 mg, Sugar 25 g
RASPBERRY CHOCOLATE CHIP BUNDT CAKE
I made this and it is yummy! I am posting for ZWT 2006. Raspberries make a ruby red sauce to serve with this chip rich cake.
Provided by susie cooks
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Measure out 1 cup of the raspberries; thaw in sieve, reserving juice. Set aside the cup of berries.
- Thaw remaining berries; puree in food processor, adding reserved juice.
- Press through sieve to remove seeds; add icing sugar.
- In bowl, cream butter with granulated sugar until fluffy; beat in eggs, one at a time, and vanilla.
- Stir together flour, baking powder, baking soda and salt; add half to the butter mixture.
- Stir in sour cream; stir in remaining flour mixture and 1 cup of chocolate chips.
- Spread half into a greased 10 inch Bundt pan; sprinkle with reserved drained berries.
- Spread remaining batter on top.
- Bake for 40 minutes or until cake springs back when lightly touched.
- Let cool for 10 minutes.
- Invert on rack to cool completely.
- Transfer to plate; slip strips of waxed paper under cake.
- Melt remaining chocolate chips with cream.
- Pour over cake, drizzling down sides. Remove wax paper.
- Serve with raspberry sauce.
Nutrition Facts : Calories 736.4, Fat 39.4, SaturatedFat 23, Cholesterol 142.9, Sodium 693.7, Carbohydrate 93.2, Fiber 8.4, Sugar 56.5, Protein 9.6
AUTUMN PUMPKIN-RASPBERRY BUNDT® CAKE
This is a recipe I entered in the Great Pumpkin Bake-Off in Newcastle, OK at T.G. Farms on October 30, 2010. I won first prize in the Breads, Cookies, and Cakes category and the Grand Prize overall. I've always wanted to enter a baking contest, and it was fun. The only criteria was the recipe had to have pumpkin in it. I researched it and didn't find another recipe like it. I hope you and your family enjoy it! Decorate with fall foliage as desired.
Provided by lizzy3366
Categories Pumpkin Cake
Time 1h55m
Yield 14
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12x8-inch fluted tube pan (such as Bundt®).
- Sift flour, baking soda, salt, and cinnamon together in a large bowl and set aside.
- Cut 3/4 cup raspberries in half and leave remaining 1/4 cup whole. Set aside.
- Combine sugar and oil in a large bowl; mix well. Blend sour cream, pumpkin, and vanilla extract into the mixture using an electric mixer. Beat in eggs one at a time. Beat in flour mixture gradually until combined. Stir in walnuts. Fold in halved raspberries. Spread batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Remove from the oven and let cool completely, about 30 minutes.
- Beat confectioners' sugar, cream cheese, red food coloring, and yellow food coloring together in a large bowl until smooth. Fold in whipped topping. Frost cooled cake and decorate with reserved whole raspberries.
Nutrition Facts : Calories 670.3 calories, Carbohydrate 73.2 g, Cholesterol 67 mg, Fat 40.2 g, Fiber 2.6 g, Protein 7.3 g, SaturatedFat 11.6 g, Sodium 439.6 mg, Sugar 49.1 g
RASPBERRY BUTTER BUNDT CAKE
A dense, rich, moist cake for a special occasion. I made this for Mother's Day one year in a 10-cup Rose Bundt Pan, and it looked and tasted beautiful. I have never had any difficulty removing the cake from the pan, but one trick is to place a folded bath towel in the sink just before the cake is ready, and saturate it with steaming hot water. On taking the cake out of the oven, immediately set it on top of the towel, pan side down, and leave it for ten seconds. Then invert the cake onto a cooling rack and it should come out easily without sticking.
Provided by Daydream
Categories Dessert
Time 1h15m
Yield 1 bundt cake
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees Fahrenheit, and position rack in center of oven.
- Grease and flour a 10-cup bundt pan.
- Sift the flour, baking powder and salt into a medium bowl and set aside.
- Stir the milk and vanilla extract together in a small bowl, and also set aside.
- Beat the butter and 1 cup sugar with an electric mixer on medium speed until fluffy, 2-3 minutes, scraping the side of the bowl as necessary.
- Add the egg yolks one at a time, until combined, scraping the bowl well after each addition.
- With the electric mixer on low, alternately add a quarter of the flour and a quarter of the milk mixture at a time, combining well after each addition.
- Remove this mixture from the mixer bowl, placing in a separate larger mixing bowl.
- Wash and dry the mixer bowl well, and swirl around the 1/2 tsp lemon juice to enhance the egg whites.
- Beat the egg whites until stiff peaks form, about 2 minutes, then gently fold the egg white mixture with the remaining 1/2 cup sugar.
- Fold the egg white mixture into the cake batter, then add the raspberries and fold together until lightly combined.
- Spoon or gently pour the batter into the bundt pan, run a knife through to remove any air pockets and bake for 45- 50 minutes, until golden brown, or when a cake prick inserted near the centre of the cake comes out clean.
- Turn cake out onto a cake rack to cool.
- Dust with powdered sugar just before serving, and decorate with fresh raspberries and rose petals.
- Serve with clotted cream.
Nutrition Facts : Calories 4351.2, Fat 230.3, SaturatedFat 139.1, Cholesterol 1206.2, Sodium 1308.8, Carbohydrate 527.2, Fiber 18.8, Sugar 310.5, Protein 57
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