I didn’t think it was possible to have my mind blown… until I tried this pumpkin Bundt cake.
This morning, as I sit here at my breakfast nook trying to write this post, I’m just so confused. I’m still not ready for summer to be over, not yet. I blame this hot weather in October. Yes, it’s still in the mid-80s over here where I live. And I’m enjoying a hot meal…while sitting inside an air-conditioned house.
I’m probably a bit late to the game, as at this time of year we have more than our fair share of fresh summer produce, like juicy fresh fruits, lush green leafy salads, and delicious corn – which reminds me that I need to grill some before I lose my chance. Ah…I’m so going to miss them all until next year.
So just few weeks ago, I decided to do something I’ve never done before… I thought I would learn how to pickle different fruits and vegetables. I was feeling a bit intimidated when I arrived at a class of 10 people and found out that 8 out of 10 have done pickling and jamming at home before. The closest thing I’ve done to preserving summer vegetables is kimchi, and that’s it.
So I learned about preserving fresh chili in this class. Do you know that it takes Tabasco a whole year to preserve their chili before going into production? I am 3 weeks into the process so far, and I’m itching to proceed to the next step. Well, I guess that patience is the name of the pickling game.
So while I wait for my chili’s to preserve, let’s talk about this Pumpkin Bundt Cake that I have fallen in love with, because fall is here – even if the weather says otherwise – and in my books, dessert comes first. As I scrolled down my “pumpkin post” the other day, I realized just how much I enjoy pumpkin, especially this Pumpkin Bundt Cake with Chocolate Rum Sauce. There’s something about pumpkin and chocolate that creates a perfect duet – the chocolate rum sauce is in perfect harmony to the delectably moist pumpkin cake. I’m using this Heritage Loaf Pan to make this recipe. I’m sure we all agree that every swirl is so beautiful! I’m so in love with the flow and ‘not-your-regular-bundt-cake-pan’.
Back to this cake…I don’t even know what to say about it because this cake is so indescribably delicious. Imagine a slice of warm moist pumpkin cake covered in dark chocolate and drizzled with toasted pecans filling your mouth with what seems to be food from heaven. It seems too good to be true, I know. But I have just talked myself into another slice, so that should show you just how yummy this Bundt cake is!
Pumpkin Bundt Cake with Chocolate Rum Sauce
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla
- 1 cup melted butter
- 2 cups gluten free flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 cup pumpkin puree
Chocolate Rum Sauce:
- 1/2 cup heavy cream
- 11/2 cup milk chocolate chips
- 3 tbs rum
- Toasted pecans
- Preheat the oven to 350F.
- In a medium size mixing bowl, combine the sugar, eggs, vanilla, and melted butter. Whisk together until combined, and mixture turns lighter in color.
- In a separate bowl, combine the flour, salt, baking powder, and baking soda.
- Slowly add the dry ingredients and mix slowly with a spatula.
- Add the pumpkin puree and mix until flour is blended, being careful not to overmix. If your batter is too thick, you can add 1-3 tbs of milk.
- Pour the batter into loaf pan and bake 25-30 minutes or until a toothpick inserted into a cake comes out clean. Cool completely.
- Chocolate rum sauce: combine the chocolate and rum in a bowl.
- Heat heavy cream in the microwave for 1 minute, or until boiling; set aside. Pour over the chocolate mixture, and whisk until smooth.
- Drizzle the glaze evenly over the top of the cakes and sprinkle with chopped pecans.