Holiday Edition: Five Spice Pumpkin Orange Bundt Cake + Orange Anise Icing

IMG_8105

The holidays beckon for sweets and although I love pies, I like how bundt cakes are traditional and make a regular dessert more special. The decorative look reminds me of wreaths and rings and all things festive.

IMG_7879

This recipe is very versatile and a good guide for whatever flavors you want to impart. It is lovely on its own or enhanced with some honey, glaze, icing, maple syrup, or fruit jam.

IMG_7889

I used whole wheat pastry flour, less oil than most cakes, lots of warm spices, and complimentary orange zest which brightens it all up.

IMG_7890

The pan was lightly greased with coconut oil which is so easy to use in its current solid form on these cooler days.

IMG_7888

The texture was….perfect. I think what I like best about bundt cakes is that nearly the whole surface area has that soft, browned crust. The bottom of a cake has always been my favorite.

IMG_7892

Moist and soft but easy to slice, this cake has all the characteristics you would want.

IMG_7891

My son had an extra dusting of cinnamon and some orange slices with his slice.

IMG_7883

My daughter loved maple syrup + pecans.

IMG_7881

And me? Local honey all the way.

IMG_7880

Five Spice Pumpkin Orange Bundt Cake

Charlotte Veggie

DF, NF

 

Ingredients:

1/4 cup olive oil

1/4 cup apple sauce

1 can pumpkin puree

1 1/2 cups unsweetened vanilla almond milk

2 tbsp apple cider vinegar

1 tsp vanilla extract

1 cup sugar (coconut or cane or granulated)

Zest of 1 orange

3 cups whole wheat pastry flour

2 tsp baking soda

1 tbsp cinnamon

1/4 tsp each: ground cardamom, ginger, cloves, nutmeg  (can omit any of these if you prefer or don’t have)

1/4 tsp salt

 

Directions:

Preheat oven to 350 degrees.

Mix together sugar and all of the wet ingredients in a large bowl.

Sift in dry ingredients. I use a mesh strainer.

Stir with a rubber spatula until well incorporated but do not over mix past that point.

Bake for 1 hour and allow to cool for 15 minutes before inverting pan.

Serve as is, with below icing, with fruit, nuts, drizzle of maple syrup, or honey.

 

Orange Anise Icing

Whisk or blend the following together with an electric hand or stand mixer:

1.5 cups powdered sugar

Pinch of salt

Juice of 1 orange plus 1 tsp orange zest

2 tbsp any dairy or nondairy milk

1/2 tsp anise extract

IMG_7882

{ 0 comments… add one }

Leave a Comment

Recent Posts…

Replenishing Apricot Green Smoothie

Replenishing Apricot Green Smoothie

I find joy in the abundance of fruits which are in season this time of year. I love all of the stone fruits but I am not as familiar with fresh apricots. They caught my daughter's eye at the grocery store and into the cart they went. I like how the apricots ripened much faster [...]

{ 0 comments }
Benefits of Fresh Juice, Juice Bar CLT Discount Code, & My 1st GIVEAWAY!

Benefits of Fresh Juice, Juice Bar CLT Discount Code, & My 1st GIVEAWAY!

Yesterday marked one of the first private organized events that I was invited to as a blogger and "Charlotte Influencer" as it was honorably phrased. It took place at Juice Bar CLT. I was pretty giddy excited to be included and looked forward to networking with likeminded, creative, driven folks. Read on to learn why it's a [...]

{ 45 comments }
Low Labor Healthy Chocolate Cake For Every Occasion

Low Labor Healthy Chocolate Cake For Every Occasion

Happy Labor Day! No matter your role, profession, daily tasks, or accomplishments, today is a day that your diligence deserves reward! I have used this chocolate cake recipe many times but I really fell in love with it the last time. I had a couple of cousins in town unexpectedly one night after dinner and nothing [...]

{ 0 comments }
  • Subscribe to Blog via Email

    Enter your email address to subscribe to this blog and receive notifications of new posts by email.

  • Charlotte Veggie