Pumpkin Spice Bundt Cake

Here's a lovely little cake for the fall season, and a nice alternative to pumpkin pie. If you want to make something really special, drizzle it with a little home-made chocolate or vanilla icing and/or serve with freshly whipped cream that has a generous dash of vanilla or brandy.

Dry mix

• 1 bag GRAINSTORM Ancient Grain Muffin Mix
  Or mill your own

Wet mix

• 2 large eggs
• 1 stick (½ cup) butter, melted
• 2 tbsp extra virgin olive oil
• 1/4 cup (4 Tbsp ) molasses
• 1/2 cup (120g) buttermilk (plain yogurt works as well)
• 2 cups canned or fresh roasted pumpkin (NOT pie filling)
• spice mixture: 1 tsp cinnamon, 1 1/2 tsp ground ginger, 1 tsp nutmeg

DIRECTIONS

1. Preheat oven to 350°F, use convection if you have it; lightly grease bundt pan
2. Wet mix: in a large mixing bowl, beat the eggs, add remaining ingredients and whisk until smooth
3. Final batter: combine dry and wet mixes, folding gently until no dry spots remain. Do not over mix. Do NOT beat smooth.
4. Fill bundt pan, bake 45-50 minutes, or until the tops JUST spring back. Do not over bake or muffins will be tough
5. Remove from oven, set in pan for 15 minutes, then remove to cooling rack
6. drizzle with icing if desired (put a drip tray under your cooling rack)

Makes 1 large bundt cake