19 November 2010

pumpkin sage bundt cake

3⁄4 cup (1-1⁄2 sticks) unsalted butter
1 Tbs. finely chopped fresh sage leaves
2-1⁄2 cups unbleached all-purpose flour
2 tsp. baking powder
2 tsp. ground ginger
1 tsp. table salt
1 cup granulated sugar
1 cup packed light brown sugar
1 15-ounce can pumpkin purée
3 large eggs
1 tsp. pure vanilla extract
1 cup chopped walnuts

1.      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.
2.      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.
3.      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. 
Make Ahead Tips
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

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