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Diana's Desserts - www.dianasdesserts.com
Festive Pumpkin Bundt Cake
in Diana's Recipe Book
from
http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/733/Recipe.cfm
*Servings*: 12-16 servings
*Comments*:
A delicious and beautiful cake to serve during the Thanksgiving and
Christmas holiday season.
*Ingredients*: <index.cfm/fuseaction/tools.measures/Measures.cfm>
2 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 cup finely chopped walnuts
3/4 cup golden raisins
1 1/2 cups sweetened flaked coconut
1 cup unsalted butter, at room temperature
1 1/3 cups sugar, divided
Grated zest of 1 lemon
6 large eggs, separated
1/2 cup canned 100% pumpkin
1 cup port wine
Confectioners sugar
*Instructions*:
Preheat oven to 350 degrees F, and grease and flour a 9 or 10 inch bundt
pan.
Sift flour, baking powder, and cinnamon together. In a bowl, combine
flour mixture with walnuts, raisins, and coconut. In electric mixer,
cream butter and 1 cup sugar on high speed for 5 minutes. Beat in lemon
zest. On low speed, beat in egg yolks, one at a time, beating well after
each. In small bowl, whisk together pumpkin and port. Stir flour mixture
and port mixture alternately into creamed mixture, stirring until batter
is just blended.
In another bowl, beat egg whites until frothy. Add reserved 1/3 cup
sugar. Beat until whites hold stiff glossy peaks. Stir 1/4 of whites
into the batter to loosen. Fold in remaining whites. Spoon batter into
prepared bundt pan, smoothing top. Bake at 350 degrees F for 50 to 60
minutes, or until a tester comes out clean. Let cool on rack 15 minutes.
Loosen edges of cake carefully with a thin spatula. Invert onto rack.
Let cake cool completely. Dust with confectioners sugar.
Makes 1 large bundt cake, or 12-16 servings.
*Source*: DianasDesserts.com
--
*Ginny Butterfield
Cranberry Twp, PA
*
[Non-text portions of this message have been removed]
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