Here's a great recipe I got from a local paper. I've made it twice and people love it.
Spiced Pumpkin Cake with Fruit and Nuts
Cake
2 C. all-purpose flour
1C. cake flour
2 t. baking powder
1/2 t. baking soda
1 t. salt
2 t. ground cinnamon
1 t. ground nutmeg
1/2 t. ground allspice
1/2 t. ground cloves
3/4 C. moist dried currants
3/4 C. chopped walnuts
1/2 C. chopped crystallized ginger (or 1 t. ground ginger)
2 sticks unsalted butter, softened
2 1/2 C. sugar
5 eggs
2 1/2 t. vanilla
1 can (15 oz) pureed pumpkin
Glaze
1/4 C. dark rum
1 T. honey
2 T. unsalted butter
Preheat oven to 350 deg F. Grease or spray a 10" Bundt pan (14 C.) or 10" tube pan.
Sift together the flours, baking powder, baking soda, salt, cinnamon, nutmeg, allspice and cloves.
In a mixing bowl, toss the currants, walnuts and ginger with 4 t. of the flour mixture.
In an electric mixer, cream the butter on medium speed for three minutes. Add the sugar in 5 additions, beating thoroughly after each portion is added. Beat in the eggs, one at a time. Blend in the vanilla.
On low speed, add the pumpkin and blend until combined. The mixture will look curdled at this point but is ok.
Add the flour mixture in 3 additions, beating well until the flour is absorbed, scraping down the bowl often with a rubber spatula. Blend in the floured currants, nuts and ginger.
Smooth the batter into the prepared pan. Bake for 60-65 minutes or until tester comes out clean.
For the glaze:
In a small pan over medium heat, combine the rum, honey and butter. Cook until the butter melts.
Invert the warm cake onto a wire rack. Set the rack on a large plate. Brush the glaze over the top and sides of the cake.
Spiced Pumpkin Cake with Fruit and Nuts
Cake
2 C. all-purpose flour
1C. cake flour
2 t. baking powder
1/2 t. baking soda
1 t. salt
2 t. ground cinnamon
1 t. ground nutmeg
1/2 t. ground allspice
1/2 t. ground cloves
3/4 C. moist dried currants
3/4 C. chopped walnuts
1/2 C. chopped crystallized ginger (or 1 t. ground ginger)
2 sticks unsalted butter, softened
2 1/2 C. sugar
5 eggs
2 1/2 t. vanilla
1 can (15 oz) pureed pumpkin
Glaze
1/4 C. dark rum
1 T. honey
2 T. unsalted butter
Preheat oven to 350 deg F. Grease or spray a 10" Bundt pan (14 C.) or 10" tube pan.
Sift together the flours, baking powder, baking soda, salt, cinnamon, nutmeg, allspice and cloves.
In a mixing bowl, toss the currants, walnuts and ginger with 4 t. of the flour mixture.
In an electric mixer, cream the butter on medium speed for three minutes. Add the sugar in 5 additions, beating thoroughly after each portion is added. Beat in the eggs, one at a time. Blend in the vanilla.
On low speed, add the pumpkin and blend until combined. The mixture will look curdled at this point but is ok.
Add the flour mixture in 3 additions, beating well until the flour is absorbed, scraping down the bowl often with a rubber spatula. Blend in the floured currants, nuts and ginger.
Smooth the batter into the prepared pan. Bake for 60-65 minutes or until tester comes out clean.
For the glaze:
In a small pan over medium heat, combine the rum, honey and butter. Cook until the butter melts.
Invert the warm cake onto a wire rack. Set the rack on a large plate. Brush the glaze over the top and sides of the cake.
