Pumpkin Ginger Bundt

In case you were worried, I have finally stepped away from the peanut butter/cranberry spread/pumpkin butter canning extravanganza and made another bundt cake.

But, of course, it was pumpkin. Next time I go to the grocery store, I've promised myself I'm going to stock up on canned pumpkin and maybe I can enjoy some pumpkin baked goods next summer. Although I doubt they'll last that long!

This was a great bundt. It was pretty dense, so a little went a long way! But I just loved the pumpkin flavor!



Pumpkin Ginger Bundt
The Food Librarian from Fine Cooking

1/2 lb. (1 cup) unsalted butter, completely softened at room temperature; more for the pan
9 1/2 oz, (2 1/2 cups) cake flour; more for the pan
1 1/2 tsp. baking powder
1/2 tsp. table salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
4 large eggs, at room temperature
2 tsp. pure vanilla extract
2 cups packed light brown sugar
1 cup unsweetened pumpkin purée
1/4 cup vegetable oil
2 tsp. minced fresh ginger
Powdered sugar for dusting 

Position a rack in the lower third of the oven and heat the oven to 350ºF. Butter and flour a 10-inch tube pan or 12-cup bundt pan, preferably nonstick. Tap out any excess flour.

Sift together the flour, baking powder, salt, cinnamon, ground ginger, nutmeg, and cloves; set aside. Separate the eggs, putting the yolks in a small bowl and the whites in a large mixing bowl.

Using a hand mixer or a stand mixer with the whisk attachment, cream the butter on medium speed until smooth, about 1 minute. With the mixer on low speed, gradually add the vanilla and the brown sugar, about 1/2 cup at a time. When all the brown sugar has been added, stop the mixer, scrape down the sides, and cream the mixture on medium speed until light and fluffy, about 3 to 4 minutes.

Use a fork to lightly beat the egg yolks; then, with the mixer on low speed, add them slowly to the butter-sugar mixture. Scrape down the sides of the bowl, increase the speed to medium, and beat for 1 minute. On low speed, add the pumpkin purée, oil, and fresh ginger. Beat until smooth.

Using a rubber spatula, stir in one-third of the flour mixture, and continue stirring just until the flour disappears (don't beat or overmix). Repeat, adding the remaining flour mixture in two more passes. Scrape down the sides of the bowl and set it aside.

Add a pinch of salt to the egg whites and beat with an electric mixer just until they hold soft peaks. Gently but thoroughly fold them into the batter. Spoon the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until the cake springs back when touched with a fingertip and a pick inserted into the center of the cake comes out mostly clean with a few moist crumbs clinging to it, 45 to 50 minutes. Set the pan on a rack to cool for 10 minutes. Carefully run a paring knife around the inside edge of the pan. Invert the cake onto the cooling rack and gently remove the pan. Let cool completely.

Lightly dust with powdered sugar if desired before serving.