SPICED PUMPKIN BUNDT CAKE—ChocolateChocolateandmore.com
CAKE INGREDIENTS:
3 c. cake flour
1 T. baking powder
¾ t. baking soda
¾ t. salt
1 t. ground ginger (may add up to 2 t. if like it spicier)
2 t. ground cinnamon
¾ t. ground nutmeg
¾ c. butter, softened
1-3/4 c. brown sugar
3 large eggs
¾ c. buttermilk
1 c. canned pumpkin puree
Powdered sugar for garnish
METHOD: Preheat oven to 350 degrees. Grease and flour an 11-cup Bundt pan or other tube pan. Combine flour, baking powder, baking soda, salt, and spices; set aside. In a mixing bowl, cream butter and brown sugar together until fluffy on medium speed. Add in eggs, one at a time, mixing well after each addition. Alternating between flour mixture and buttermilk, starting and ending with flour, add in both, mixing well after each addition. Mix in pumpkin. Spoon batter into prepared Bundt pan. Bake for 50-55 min. Test for doneness using a toothpick. Let cake rest on a cooling rack in pan for 30 min. before turning out onto rack to cool completely. Garnish with powdered sugar if desired.
SALTED CARAMEL SAUCE—chow.com
INGREDIENTS:
6 T. (3/4 stick) unsalted butter, cut into 6 pieces
1 c. packed dark brown sugar
1 c. heavy cream
2 T. light corn syrup
¼ t. fine salt
Kosher salt and pumpkin pie spice for garnish
METHOD: Melt butter in a medium heavy-bottomed saucepan over medium-high heat. Add sugar, cream, and corn syrup; stir until the mixture is smooth; bring to a boil. Continue to boil, stirring occasionally, until slightly thickened about 3-4 minutes or until a candy thermometer reads 220 degrees. Remove from heat; stir in salt. Set aside to cool slightly. Pour over individual servings of Spiced Pumpkin Bundt Cake. If desired, sprinkle Kosher salt and/or pumpkin pie spice over caramel-topped cake slice.

Lavon and Miss NiNi talk about the uses for Pumpkins.

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