Oh My Goodness!!!! THIS!!!
If you like pumpkin, spice and dark chocolate all rolled up into a moist cake, you MUST try this recipe!! I took the traditional pumpkin loaf recipe, reduced the sugar, replaced white flour with Einkorn flour, added Cinnamon Bark, Ginger, Clove and Nutmeg Vitality essential oil, Wolfberries soaked in orange liqueur and finished off with a drizzle of melted Cinnamon, Nutmeg and Clove Dark Chocolessence!
Pumpkin Spice Bundt Cake
Preheat oven to 350 degrees, lightly grease bundt pan with preferred oil (I use Grape Seed Oil)
In small bowl add 1/8 cup Ningxia Dried Organic Wolfberries and 1 Tablespoon of Orange Liqueur (or water/liquid of choice), soak until Wolfberries are soft, remove and roughly chop, put back in bowl with any remaining liquid and set aside to be added to wet ingredients.
In large bowl add dry ingredients and gently mix:
- 1-2/3 Cups Einkorn Flour
- 1 Cup Organic Cane Sugar
- 1 teaspoon Baking Soda
- 3/4 teaspoon Pink Himalayan Salt
- 1/2 teaspoon Baking Powder
- 1-1/2 teaspoons Pumpkin Pie Spice
- 1 Cup chopped Pecans
In another bowl add wet ingredients and mix well:
- 2 eggs
- 1 Cup can 100% Pumpkin (Not Pumpkin Pie Filling)
- 1/2 Cup Grape Seed Oil – to this add 1 drop each Cinnamon Bark, Nutmeg, Clove and Ginger Vitality essential oil
- 1/2 Cup Water
- Soaked & Chopped Wolfberries and any remaining liquid
Add wet ingredients to dry ingredient bowl, gently mix until flour is incorporated, do not over mix, pour into bundt pan, bake approx 45-60 mins until toothpick inserted into center comes out clean. Allow to cool at least 30 mins then invert onto cake plate.
Ecuadorian Dark Chocolessense Cinnamon, Nutmeg, Clove Drizzle
In a small glass bowl, break off 8 squares from the chocolate bar, break each square in half, melt in microwave until smooth, I suggest 10-20 seconds at a time, stirring between. Using a spoon drizzle over cake! ENJOY!!