Pumpkin Maple Bundt Cake
This stunner belongs in your holiday get-togethers!
Happy St. Patrick’s Day! I am excited for a calm weekend with friends, a road race and lots and lots of food making, photographing and eating.
Irish soda bread happened this morning. I love making bread, but I really love making bread where it doesn’t have to proof for hours. Or when it doesn’t have to proof at all. Heh. This bread is great for breakfast, or for a dessert for folks who don’t love ultra-sweet desserts.
I slightly modified this one from an Ina Garten recipe. Mostly because I was fresh out of currants. 🙂 Here’s what you need:
4 cups all-purpose flour, plus a little extra
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
1/2 stick cold unsalted butter, cut into cubes
1 3/4 cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
1 teaspoon grated lemon zest
1 cup raisins
Mix the dry ingredients together in the bowl of your stand mixer, and use the paddle attachment to mix in the butter.
Separately, mix the buttermilk, egg, and lemon zest together with a fork. With the mixer on low, add the liquids slowly. The dough will be very very wet.
Toss the raisins with a tablespoon of flour and add them to the mix too. Knead for just a bit before you put the bread in a loaf pan. You will probably have to add more flour – maybe 1/2 to 1 cup – to get it to be stable and not so liquidy. Make sure you put it in the loaf evenly. This bread is kind of lumpy.
Bake at 375 degrees for 45 minutes.