Wednesday, October 24, 2007
Hollywood and Dine: Jessica Biel's Spiced Pumpkin Bundt Cake
1 1/2 sticks unsalted butter, room temperature
2 1/4 cups all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
3/4 tsp. fine ground allspice
1/2 tsp. table salt
1 15 oz. can solid-pack pumpkin
3/4 cup buttermilk
1 tsp. vanilla
1 1/4 cup sugar
3 large eggs
3 tbs. buttermilk
1 1/2 cup powdered sugar
-10-inch bundt pan: even if it is non-stick, spray with baker's spray or butter and dust with flour.
-Preheat oven to 350 F.
-In a medium bowl whisk together flour, baking powder, baking soda, cinnamon, allspice and salt.
-In another bowl whisk together pumpkin, buttermilk and vanilla. NOTE: shake buttermilk before using.
-In a large bowl (electric mixer, if you have one, on medium high speed), beat butter and sugar until it is fluffy (5 minutes). Add eggs and beat for another minute. Reduce speed to low and add some flour mixture, then some pumpkin mixture. Keep switching back and forth, adding flour mixture last. As soon as batter is smooth, spoon into bundt pan.
-Place bundt pan in center of 350 F oven and bake 45 minutes. The cake is done when a toothpick stuck in the center comes out clean. Cool in pan on rack for 20 minutes or longer.
-Invert on rack to cool several more minutes, then place on cake dish.
-Mix 3 tbsp. buttermilk with powdered sugar.
-Spoon icing around top of cake, allowing it to drip down sides for an attractive presentation. It will drip down sides slowly, but that's good.