Roasted Green Tomato Soup With Pesto

Traditional {& BEST} Pumpkin Bundt Cake

This is my favourite pumpkin cake. It is just so delicious, so moist, and so beautiful and I think you will agree after trying it yourself.


Pumpkin purée  Leaf Lard  Eggs Einkorn or All-Purpose Flour Unsalted Butter Packed Brown sugar Cinnamon Nutmeg Ginger Cloves Pure vanilla extract

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Step by Step Instructions


Step 1

With a hand or stand mixer cream sugar, vanilla extract and lard (or butter or oil but preferably lard) then add the eggs one by one. Mix in the pumpkin purée.

Step 2

In a separate bowl whisk together all the dry ingredients before slowly adding them to the wet ingredients.

Step 3

Grease Bundt pan with lard or butter and coat with granular sugar (better than flour!) before adding batter.

Step 4

Make the glazes as the cake cools and either serve on the side or drizzle on top of the bundt cake.

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