But you know what makes cake totally taste better? Sharing it. There is a reason that I always try to bake a cake when I'm having friends over or if there is more than one person with whom to enjoy it. I love parceling it out and making people take home a chunk of deliciousness, that later, in the wee hours of the night, they can sneak downstairs and nibble on. Cake is even tastier shared. (It's pretty darn tasty for the person who gets to take the extras home as well.)
As Daughters and I love anything pumpkin and bundt, I knew I had to make this cake when our good friends, the J family, came over for dinner. With the kids running around the table, laughing and giggling, I knew that this would be one that we could enjoy all together. Daughters had a chunk and so did the J family. And I don't know if it was the excellent company or all the crazy laughter, but this cake just tasted so good. I loved the subtle hint of spice in the background against the chocolate chips in the cake. It is a perfect cake to share with good friends.
As we enter into the hectic, breakneck speed of the holiday season, take some time to bake a cake to share with others. It's a great way to slow down, to pause, and to simply enjoy being in the moment. Share it with someone you love and it'll taste even better.
Now, for a bit of sharing fun, Macy's (check out their cool blog) wants you to share your favorite family recipe with them. You have four chances to win something pretty darn fabulous (one of the prizes being a $1000 Macy's gift card). Check out their Facebook page recipe share and enter for a chance to win!
Pumpkin Chocolate Chip Bundt Cake with Cardamom Ginger Soaking Syrup
Makes 10-inch bundt cake, serving 12 to 14
3 cups all-purpose flour
1 teaspoon cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1¾ cup granulated sugar
4 large eggs, room temperature
1 teaspoons vanilla extract
1 cup canned pumpkin (NOT pumpkin pie mixture)
1 cup sour cream
1 cup semisweet chocolate chips
Cardamom Ginger Soaking Syrup
½ cup sugar
¼ cup of water
2 inch knob of ginger, peeled and thinly sliced
5 cardamom pods
Place rack in center of oven, and preheat oven to 350. Grease and lightly flour inside of 10 inch bundt pan.
Whisk together flour, cinnamon, baking powder, baking soda and salt in a large bowl. Set aside.
Using either a stand mixer (paddle attachment) or a hand mixer, beat the butter at medium speed until creamy, about 2 minutes. Gradually add sugar and beat at medium-high speed until the mixture is light in texture and color, about 3 minutes. Beat in eggs one at a time, beating for 30 to 40 seconds after each addition. Scrape down sides of bowl as necessary. Add vanilla extract and canned pumpkin. At low speed, add flour mixture in three additions, alternating with sour cream. (Add a bit of flour, a bit of sour cream, a bit of flour, a bit of sour cream, a bit of flour.) Fold in chocolate chips.
Scoop batter into pan.
Bake cake for 50 to 60 minutes, or until a tooth pick inserted in the center comes out clean. Cool the cake in the pan on a cooling rack for 10 minutes, then invert it onto another rack. Place the cake, on the rack, over a baking sheet.
While cake is baking, make syrup. Combine water, sugar, ginger, and cardamom pods in a small non-reactive saucepan and cook over low heat, stirring until the sugar dissolves, 8 to 9 minutes (to really infuse the flavors). Remove pan from heat. Using a pastry brush, dab syrup generously all over surface of the warm cake, allowing it to soak into the cake before reapplying. Let the cake cool completely.
already gave a chunk away.
The cake pan I used, which is different from my bundt pan. (thanks to SH who lent it to me after I realized I had lent my regular bundt pan to someone else.)
My regular bundt pan