Monday, October 12, 2009
Pumpkin Spice Bundt Cake
More pumpkin, people! 'Tis the season. Canned pumpkin was on sale at the grocery store so I came home with some without really having a plan for it. Th bundt cake idea came to me out of the blue, so I poked around on the internet and decided to veganize a recipe from Martha Stewart for this one. I had to giggle when I watched the demonstration video and she makes a point of saying that you should never, ever make changes to a baking recipe. Because it's science.
The veganized version was lovely, science be damned. Moist and sweet and perfectly spiced. Thank you, Martha. I carted it (in my brand new cake-taker) to our family's Thanksgiving dinner where it was almost as much of a hit as my mother's frozen chocolate mousse pie.
Our vegan Thanksgiving dinner was prepared by my vegetarian mother and my omnivore aunt. My mom made my roasted autumn vegetables (one batch without apples especially for the Man of Science) and my aunt did all the regular side dishes: corn, potatoes, peas, and a batch of stuffing that didn't get shoved in the turkey's body cavity. I made some mushroom gravy (stay tuned for that recipe, folks). We all ate ourselves silly. And saved room for dessert, of course.
Pumpkin Spice Bundt Cake (with maple glaze)
4 cups all purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1 cup vegan margarine (softened)
1 cup brown sugar
1 cup unrefined white sugar
4 tbsp flax meal
1/2 cup lukewarm water
1 cup soy milk
1 tsp vanilla extract
1 1/2 cups canned pumpkin puree
6 tbsp icing sugar
3 tbsp maple syrup
Preheat oven to 350 degrees.
Grease and flour one bundt cake pan.
Combine flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
In a separate bowl, beat butter and sugar together until fluffy.
Mix flax meal and water, let sit for one minute, then add to butter mixture, slowly while stirring well.
Add vanilla extract to soymilk and let sit for one minute.
Alternately add flour mixture and soymilk to butter mixture, stirring well. Add pumpkin last and stir to combine.
Pour batter into prepared cake pan and bake for about an hour or until a chopstick inserted in the middle comes out clean.
When cake has cooled for half an hour, turn it out of the pan and leave it to completely cool before glazing.
To make the glazed combine the ingredients and stir until smooth.
Drip glaze onto cooled cake and top with chopped walnuts, if you wish.
-The cake taker I bought is functional but a bit too white and plastic and modern for my tastes. If anyone ever sees one of those great old tin ones with flowers on them please send it to me immediately and I will send you baked goods in return.
-My mom and I had this conversation about her crowd-pleasing chocolate mousse pie:
Me: Looks good. Is it vegan?
My Mom: Are you kidding? It's three quarters whipped cream.
-We not only brought all three dogs to Thanksgiving dinner, but also invited the Man of Science's friend Jamie to come along since his family is away for the weekend. All those creatures combined with me carrying a cake and gravy on my lap to make for a somewhat dicey car ride to the country. I sort of feel like I need to go to sleep soon. Happy Thanksgiving, Canadians.