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Home Currant With Dry White Wine

Pumpkin Sage Bundt Cake Recipe

Ingredients

How to make it

  • Preheat the oven to 375ºF. Grease a 12-cup Bundt pan and dust with flour. Combine the butter and sage in a small pan and heat on low until the butter is melted. Set aside to cool.
  • Whisk together the flour, baking powder, ginger, and salt in a medium mixing bowl. Whisk together the butter and sage mixture, granulated sugar, brown sugar, pumpkin, eggs, and vanilla in a large mixing bowl. Stir the flour into the pumpkin mixture until combined. Stir in the chopped nuts.
  • Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool in the pan for 5 minutes, then invert it onto a wire rack to cool completely. Slice and serve.
  • Whip whipping cream till semi- firm , add 1 tablespoon of maple syrup or 1 tsp maple flavoring and mix well. Add a dollop of cream on cake slice.
  • So delicious!!!

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The Cook

doreenfish Thessalon, Canada

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