Come October, home cooks scour farm stands or supermarket shelves for pumpkin. Pumpkin dishes are an autumnal, Halloween favorite, and dessert is certainly no exception. Pumpkin pudding cakes are a great way to embody the spirit of the season in dessert form. These rich pumpkin cakes, which have a silky consistency like that of pudding, are baked in mini bundt pans, then coated with a buttery orange glaze. To form the pumpkin stems and leaves, use colored fondant, available where cake decorating supplies are sold.
Pumpkin Pudding Cakes
Makes 6 cakes
- 1/4 cup unsalted butter, plus 1 tablespoon for pans
- 1/2 cup dark molasses
- 1/2 teaspoon baking soda
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- Pinch ground cloves
- 1 1/2 teaspoons baking powder
- 3/4 cup light-brown sugar, firmly packed
- 1 large egg
- 3/4 cup canned pumpkin
- Orange Glaze (recipe follows)
- Fondant (optional) for stems and leaves
- Preheat oven to 350 degrees F. Generously butter the interiors of 6 mini bundt pans.
- In a small mixing bowl, add the molasses and baking soda to 1/2 cup hot tap water. Stir to combine, then set aside.
- Sift together flour, salt, ground ginger, cinnamon, ground cloves and baking powder; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together remaining 4 tablespoons butter and brown sugar until light and fluffy, about 5 minutes. Add egg and beat until combined, about 5 minutes. Reduce mixer to low speed; add pumpkin and beat until just incorporated.
- Alternately, add 1/4 of the dry ingredients and 1/3 of the molasses mixture, ending with the dry ingredients. Beat on low speed, scraping down the sides of the bowl after each addition.
- Divide batter evenly between prepared pans, filling each pan only halfway full. Place filled pans in the oven and bake 20 minutes, or until a toothpick inserted into the center of each cake comes out clean. Transfer to a cooling rack and cool for 1/2 hour before removing from pans.
- Using a serrated knife, trim the bottoms of the cakes so they are flat. Place cakes on a cooling rack set over a parchment-lined baking sheet. Working quickly, carefully pour the orange glaze over the cakes, tilting them as necessary so that all sides of the cakes are coated. Let the glaze set completely before garnishing with fondant stems.
Makes 2 cups
- 6 tablespoons milk
- Several drops orange liquid or paste food coloring
- 4 cup confectioners’ sugar, sifted
- In a small bowl, mix together milk and orange food coloring until mixture reaches desired color.
- In a medium bowl, combine confectioners’ sugar and colored milk and mix until smooth. Use immediately.