Pumpkin Gingerbread Bundt Cake with Caramel
|2/3C. (150ml) Unsalted Butter
1/2C. (125ml) Brown Sugar
1/2C. (125ml) Canned Pumpkin
1/3C. (75ml) Chinook Buckwheat Honey
2/3C. (150ml) Buttermilk
Chinook Honey Caramel Spread
|2C. (500ml) All-Purpose Flour
1tsp. (5ml) Baking Soda
tsp. (5ml) Ground Cinnamon
1/4tsp. (1ml) Ground Cloves
1/4tsp. (1ml) Salt
In separate bowl combine flour, baking soda, cinnamon, cloves and salt. Add dry ingredients to creamed mixture alternately with buttermilk until well combined. Pour into greased Bundt pan; smooth top with knife.
Bake in oven 40 to 50 minutes or until toothpick inserted in centre comes out clean.
Serve warm and top with Chinook Honey Caramel Spread.
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