It’s a mouthful and this cake is too – in a good way.
Which is a very good thing since I’ve been trying to figure out a dessert for Thanksgiving that (a) is not a pie since my family does NOT like pie ( I know – what the heck is wrong with these people??) and (b) can have candles poked in it since we’ll also be celebrating my son’s birthday – in our family we really try and “multi task” when it comes to holidays – Thanksgiving, Christmas and Easter.. yeah, we’ve got them all covered!
I think this bundt cake will be perfect. I’ve been experimenting with several pumpkin cake recipes and finally decided the one that I’ve been making for several years is still the best. After looking at the recipes I tried, I realized that what makes this cake better than the others is that it’s made with oil versus butter – resulting in a moister and less dense cake and the variety of spices in it which really complements the pumpkin flavor. Like many recipes, the addition of alcohol in the recipe acts as an “amplifier” – intensifying and deepening the other flavors in the dish.
So, if you don’t like moist cakes with spicy warmth, this cake is not for you. But if you do…. get out your mixer!!