It’s finally fall weather here in NYC so I made this pumpkin ginger bundt cake to take to a friend’s birthday party.
Did you know that bundt cakes are named as such because of the pan…not because of the type of cake? So you can make any cake and as long as it’s in a bundt pan, then it’s considered a bundt.
I left the party on the early side because I had my daughter with me, but apparently the cake was enjoyed—and welcomed—as a late night snack. Nothing makes me happier to know it was enjoyed at 1am when the festivities were waning. The hostess also mentioned she had a slice for breakfast. So apparently this pumpkin ginger bundt can be enjoyed any time of day.
But seriously…who can say no to a bundt with fall flavors? How can you go wrong with pumpkin and ginger, plus a dash of maple and cardamom? Yes, I know I use cardamom a lot in my desserts, but I love its unique nuances. I also added in crystallized ginger but you can toss in some fresh ginger if you like.
For the icing I suggested you make a classic milk/powdered sugar mix, but feel free to add in a spice or two. Or, drizzle the pumpkin ginger bundt cake with caramel or chocolate syrup—or whatever your sweet tooth can dream up.