Whole Wheat Pumpkin Bundt Cake

This Pumpkin Cake is so moist and is made with the spices available at home, a perfect recipe for this fall.

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings: 6 inch Bundt Cake

2 large eggs
1/2 Cup 120 ml Vegetable Oil
1 teaspoon pure vanilla extract
3/4 Cups / 175 gms Dark Brown Sugar - One can use Granulated white sugar too
1 Cups/ 280 ml Fresh pumpkin puree
1 Cups/ 130 grams Whole Wheat Flour - One can use All purpose flour /Maida/Plain Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger

Peel and cut the pumpkin into cubes.
Boil them in a large pan until soft or pressure cook them
Once cool, puree them in a blender or using a strainer with the back of a spoon.

Preheat the oven to 180 Deg C.
Spray or grease a 9 inch Bundt pan or a tube pan. (Read detailed explanation above on how to grease a Bundt pan)
In a wide bowl sift together the flour, baking soda, baking powder, salt and spices.
In a separate bowl of your stand mixer or with hand mixer beat the eggs, oil, sugar, vanilla extract until well combined. Should take around 2-3 minutes. The colour slightly changes.
Add the pumpkin puree and beat until incorporated.
Add the flour mixture to the pumpkin batter and beat just until incorporated.
Pour the prepared batter into the prepared pan.
Bake for approximately 45-60 minutes or until a toothpick inserted in the center of the cake comes out clean.
Let it cool completely before removing.
One can then frost the cake with some chocolate ganache or enjoy it as is.

1 Cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml
1/8 tsp of ground cloves can be added too
One can add around 1 cup of chopped walnuts or mini chocolate chips
I had used 6 inch Tube pan, but the batter was too much and I had to bake 4 cupcakes. Hence I am suggesting a 9 inch Tube pan here.