LOCAL RECIPE

PUMPKIN BUNDT CAKE

• 1 1/2 cup all-purpose flour • 1 cup almond flour • 1 1/2 tsp baking powder • 1/2 tsp baking soda • 1 1/2 tsp cinnamon • 1 tsp ginger • 3/4 tsp nutmeg • 1/2 tsp salt • 1/4 tsp cloves • 1/2 cup unsalted butter, room temperature • 1 cup granulated sugar • 1/4 cup dark brown sugar • 1 cup pumpkin purée • 2 large whole eggs • 3/4 cup buttermilk • Zest of 1/2 orange *optional

EXPERT TIP: all ingredients need to be at room temperature… and when using a scale to measure ingredients, try to do liquids by weight in order to maintaine consistency.

METHOD

1 Preheat oven to 350’F. Prepare 2 x 6” cake pans or 6 x individual Bundt cake pans.

2 Spray pans with release spray and dust with flour; if using 6” pans, you can line with parchment.

3 In a bowl, sift together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, cloves, then whisk in almond flour and salt.

4 In a large bowl with a hand mixer or in the bowl of a stand mixer with the paddle attachment, beat your butter and sugars until light and fluffy. Add one egg at a time, incorporating well after each addition. Add pumpkin purée in 2 parts, combining well. After your second addition it may look like it is trying to split— this is okay but stop mixing.

5 In three additions, add your flour mixture to the creamed butter mixture, alternating with the buttermilk in 2 additions. Scrape down the bowl halfway to finish mixing.

EXPERT TIP: It is always safer to undermix in your mixer and finish by hand to prevent over mixing.

6 Bake as 6” cakes for about 25-30 minutes. Bake as individual Bundt cakes for 15-20 minutes.

EXPERT TIP: baking times are an estimate and may change according to your oven. Always check if the cakes are done by inserting a toothpick; it should come out with a few crumbs.

7 Cool for 10 minutes and release finishing on a wire rack. For stacked cakes ,wrap in plastic wrap and chill for at least 2 hours. • 1 brick cream cheese, room temperature • 1/2 cup unsalted butter, room temperature • 3 1/2 cups icing sugar, sifted • 2 tbsp bourbon (substitute milk for an alcohol-free option) • 1 tsp vanilla • 1/8 tsp salt

METHOD

1 Cream the butter and cream cheese until smooth in a large bowl with hand beaters or in a stand mixer with the paddle attachment. Add remaining ingredients and beat until fairly stiff.

BOURBON CREAM CHEESE GLAZE FOR BUNDT CAKES

• 6 oz regular cream cheese, room temperature • 1 cup icing sugar, sifted • 2 tbsp milk • 1 tbsp bourbon (substitute milk for an alcohol-free option) • 1/2 tsp vanilla extract • Salt, 1 pinch

METHOD

1 Mix cream cheese and icing sugar together with a spatula. Once combined, add vanilla, salt, bourbon and mix again.

Slowly add milk a bit at a time until you reach a thick consistency i.e., when you should lift your spatula out of the bowl, the glaze should be thicker than molasses. 2 Garnish with toasted pecans chopped and optional fondant pumpkin toppers or pumpkin candies. Serve cakes at room temperature. Store cakes wrapped in plastic wrap or a sealed container in the fridge for 1 week.

PREPARED BY

WHITETAIL BAKERY

whitetailbakery.com