Glazed Chocolate Pumpkin Bundt Cake

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Glazed Chocolate Pumpkin Bundt Cake

Glazed Chocolate Pumpkin Bundt Cake

Glazed Chocolate Pumpkin Bundt Cake
Unlike cranberry sauce, a relish involves no cooking. Here, plump raspberries add a juicy freshness, while crystallized ginger provides sweetness and warmth. It is best served cold. Hold the mayo on your post-holiday sandwiches—use this relish instead for a real treat.

Ingredients of Glazed Chocolate Pumpkin Bundt Cake
1 12-ounce package fresh cranberries
1/2 cup granulated sugar
1/2 cup crystallized ginger, minced, (choose soft nuggets over disks, if possible)
3 cups raspberries, (2 pints), fresh or frozen (not thawed)

Preparation of Glazed Chocolate Pumpkin Bundt Cake
1.Pulse cranberries in a food processor until coarsely chopped. Transfer to a medium bowl. Stir in sugar and crystallized ginger. Gently stir in raspberries—it's fine to crush some of them. Cover and refrigerate for at least 3 hours to let the flavors combine.

Notes and Tips for Glazed Chocolate Pumpkin Bundt Cake
Make Ahead Tip: Cover and refrigerate for up to 1 week.

Glazed Chocolate Pumpkin Bundt Cake
About 4 cups
Active Time: 10 minutes
Total Time: 3 hours 10 minutes (including chilling time)

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