Pumpkin Bundt Cake

Super moist pumpkin cake, spiced with cinnamon, all spice, nutmeg and  freshly grated ginger. 

Ingredients:

15 1/4 ounces all-purpose flour
2 tsp baking soda

1/2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground nutmeg

1/2 tsp pumpkin spice

1 tsp grated nutmeg 

17 1/2 ounces sugar

3 eggs

1/2 cup canola oil

3/4 ounces grated ginger

4 1/4 ounce sour cream

5 1/2 ounces of water
1 tsp salt
16 ounces pumpkin puree

1 cup roasted walnuts or pecan, chopped roughly

Method:

Preheat oven to 350°. Grease 10-inch fluted bundt pan generously. Dust it with flour and remove access flour by tapping the inverted pan.

Combine all dry ingredients and sift. Add the roasted nuts and stir well. Set aside.

In a large bowl, using a hand held whisk, beat  sugar and eggs for about 2 to 3 minutes. Then add the oil whisk for another 2 minutes. Add the grated ginger and pumpkin puree, sour cream and water. Whisk until well combine. 

Add the dry ingredients and using a rubber spatula incorporate the dry ingredients with the wet.

Transfer into bundt pan. Bake 45 to 50 minutes or until toothpick inserted near the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.