Bake a Cake....

Susan over at Blackberry Creek asked me to share the brown rice pudding recipe that I mentioned in my last post. I had been inspired by Alicia Paulson's Rice Pudding recipe but didn't have some of the ingredients. Because I only had brown rice, I went in search of a pudding recipe that used it(there are lots out there). It was mediocre at best, next time I'm definitely going to try Alicia's. I will make the brown rice version again though, but as a savory dish with some chopped veggies in with it because the texture wasn't bad. It just wasn't a creamy-dreamy desserty pudding. So I'm ditching it for something WAY better, trust me on this Susan!



Pumpkin Bundt Cake:

1 box yellow cake mix(or white, or spice, or even orange if you'd like)
1 15-oz can pumpkin(not pie mix)
dashes and dots of ground ginger, coriander, cinnamon, cloves, allspice, and nutmeg(about 1/4-1/2 teaspoon of most, maybe a whole teaspoon of the cinnamon and ginger)
1 tablespoon poppy seeds(optional)
2 eggs
2 egg whites
1/2-2/3 cup olive oil(I didn't measure)
1/3 cup water(or more if it looks too dry)
1 teaspoon vanilla or coconut extract

Mix dry stuff, mix wet stuff, mix all together and beat with an electic mixer til light. Spoon into a greased and sugared bundt pan and bake for about 35-40 minutes at 350(watch time because I am NOT sure how much I did this for because "someone" came along and screwed with the microwave timer when they baked a potato).

Let cool in pan for about 5-10 minutes, turn out onto platter and let cool completely(this is the hardest part for me)

I frosted this with a cream cheese, butter, and powdered sugar frosting but a drizzly icing would be good too, as would nuts in the cake batter. It is soooo velvety good!

Oh Yum. Oh Yum Yum.