My Spin on Nigella's Pumpkin Bundt Cake

 

Nigella Lawson is one of my favorite TV cooks and her recipes are so easy and approachable. I have made several of hers over the years and many are in my weekly repertoire.  

The Pumpkin Bundt  Cake is a recent recipe that is also part of her "cook along" contests she runs monthly.  I entered, with my spin of course as I usually can't just make a recipe as published.  In this case I added 2 cups fresh cranberries to the batter before pouring into the pan.  The addition of cranberry makes a nice acidic pop and counterpoint to the sweet glaze.  It sure was a hit in my house with that little change.

I used freshly put up steamed pumpkin and drained as she suggested to remove excess water.

"Putting up Pumpkin"

 Its no secret that I commit Jackocide every Halloween with our left over pumpkin.  I take the the jack-o-lantern from the big night and cut it into cubes to either roast or steam.  I tend to use the roasted pumpkin for making soups, the steamed for breads and cakes.  Note these are not "canned" in the traditional sense, but rather prepared and stored in the refrigerator where they are good about 6 months.

I typically start by taking the pumpkin and cutting it into strips that I then slice off the outer skin and cube the remaining pieces to about 1" squares.  The cubes can then be roasted or steamed.

Roasting method is stupid easy.  Line a sheet pan with foil to make clean up easier, spray it with non-stick spray and put the pumpkin on in a single layer.   Roast at 425F for 15-20 minutes until fork tender AND starting to darken on the corners.  Immediately transfer the pumpkin to a food processor and blitz until it is a fine puree.  Put into a sterile canning jar and microwave 2 minutes until steam starts to rise from jar.  Immediately put lid and screw on collar.  Set aside on counter until the lid "pops" and cooled to room temperature.  Put in refrigerator and store up to 6 months.  This is perfect for soups.

Steamed method is equally easy to do.  In a large stock pot add prepared pumpkin and fill to within 2" of top of pot.  Add 2 cups water.  Bring to boil then reduce to simmer.  Cover and let it steam cook until until the largest pieces at top of the pot are fork tender, about 20 minutes.  Remove steamed pumpkin  with a slotted spoon or spider and add to a food processor.  Process until puree is smooth. Put into a sterile canning jar and microwave 2 minutes until steam starts to rise from jar.  Immediately put lid and screw on collar.  Set aside on counter until the lid "pops" and cooled to room temperature.  Put in refrigerator and store up to 6 months.  This is perfect for cakes and breads.  

Again, these put up pumpkins are not canned in the traditional sense of a steam bath after bottling.  They are NOT meant to be stored at room temp in a pantry.  If you want to store in a pantry with a longer shelf life check google how to steam pumpkin for canning.  This method is to be refrigerated and used within 3-6 months.