Это предварительный просмотр рецепта "Filled Pumpkin Bundt Cake".

Рецепт Filled Pumpkin Bundt Cake
by Global Cookbook

Filled Pumpkin Bundt Cake
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Ингредиенты

  • 2 x Large eggs
  • 1/2 c. shortening
  • 1 1/2 c. sugar
  • 1/2 tsp salt
  • 2 c. all-purpose flour
  • 3 tsp baking pwdr
  • 3/4 c. lowfat milk
  • 1/2 tsp baking soda
  • 1 c. canned pumpkin
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cloves
  • 1/2 tsp grated ginger
  • 1/2 c. raisins Filling
  • 8 ounce cream cheese -- softened
  • 1 ctn cinnamon honey-butter (7 ounces)

Инструкции

  1. Prepare filling/frosting mix by beating cream cheese and honey butter together in a bowl. Set aside. Grease and flour a Bundt pan. Preheat oven to 325 degrees F. Cream together shortening and sugar. Add in Large eggs. Add in lowfat milk and pumpkin. Set aside. In a separate bowl, combine flour, baking pwdr, baking soda, salt and spices. Add in flour to creamed mix. Mix in raisins. Pour 1/2 of batter into prepared pan. Make a small indentation all the way around the batter. Place 1/2 of filling/frosting mix into indentation, cover with remaining batter. Bake in a preheated 325 degree F. oven for 45 to 50 min, till top springs back when touched lightly.
  2. When cake is done, cold on wire rack for 10 min, then invert onto serving dish. While cake is still hot, put rest of filling/frosting mix on top of cake, allowing it to drip down sides of cake.