One thing that yu can make anytime and take anywhere is a Bundt cake; it is the little black dress of dessert. A Bundt cake doesn't absolutely have to be frosted, because the actual flavor of the cake is so awesome. So we want to be sure that situation prevails, and for this autumn you can use up some pumpkin puree--that you made, or from a can--and create a cake that you can just dust with powdered sugar and take somewhere, or slice and serve to your guests, who will shower you with compliments when you serve dessert.
One reason to have a few pumpkin recipes on hand is so you can avoid serving the same thing over and over. Who doesn't love pumpkin pie, really, but anything can get tiresome, especially if you are buying the pies and they have little flavor except for sweetness. I have to resort to non-dairy whipped topping for pumpkin pie, so I want the pie itself to be a powerhouse of pumpkin flavor. The same goes for a pumpkin Bundt cake--make it sensational.
Normally I don't like to use prepared pie spices, but it is certainly a time-saver if you want to get some and have it in the kitchen cabinet ready to be added. Or you can make a spice mix yourself--you'll find ample instruction on this if you research it on the Internet. Be careful with ground cloves, though--too much cloves will make your mouth numb (remember the dentist's office years ago?)
PUMPKIN SUPREME BUNDT CAKE
2-1/2 cups pastry flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature
1-1/2 cups light brown sugar
3 large eggs, at room temperature
1 cup pumpkin puree
1 teaspoon vanilla extract
1 teaspoon powdered milk
1 cup water
Preheat your oven to 350 degrees. Prepare a Bundt baking pan with nonstick cooking spray (be generous).
Start beating the butter and sugar in an electric mixing bowl. If you have a stand mixer, place it on low-medium speed and leave it while you whisk together the flour, spice, baking powder, baking soda and salt in a small bowl.
When the butter-sugar mixture is light, break the eggs in one at a time and let each one disappear into the mix. Beat in the puree, vanilla extract and powdered milk. Finally, beat in the water.
Add the flour mixture into the batter in three parts, on the mixer's lowest speed. When you can't see the flour anymore, stop the mixer and transfer the batter to the Bundt pan.
Bake the cake for 55 minutes, and then check to see if it is done. The surface should spring back when you touch it lightly with your finger.
Cool the cake in the Bundt pan for 20 minutes before you attempt to turn it out. Transfer it to a serving plate, slice and serve.
You can also make a simple glaze for the cake using 1-1/2 cups of powdered sugar, plus enough lemon juice to make it runny (start with 2 Tablespoons and add more from there, slowly). Drizzle it over the cake before you cut it.
If you are using pumpkin pie spice for this recipe, use 2 teaspoons in all.