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GOODNESS
Allspice: No, this isn't a mixture of everything in your spice rack, but rather a dried berry of the pimenta tree. If that's a surprise to you, imagine how Columbus felt -- he thought it was pepper (thus the name pimenta, which is Spanish for pepper). The berries look a little like plump peppercorns and the flavor is pungent, but it is not pepper. The best allspice comes from Jamaica.
For the freshest flavor, you should buy allspice in berry form and grind or crush it as needed. The taste is a pleasant mix of cloves, cinnamon and nutmeg. Used in jerks and for pickling, it goes great with meat and gives a nice kick to soups and stews.
Cinnamon: Cinnamon comes from the bark of a tropical evergreen, just like its cousin cassia. It has an ancient pedigree, even being used to embalm a few pharaohs. That may not sound appetizing, but it has been found to be good for the heart, the stomach and the joints. Not impressed yet? Well consider that it also seems to mimic insulin and therefore helps diabetics moderate their sugar levels. So don't be shy with this tasty and healthy spice.
Cloves: The dried buds of a tropical evergreen, cloves are a wonderful blast of fragrance and flavor. They were the first known breath fresheners, but have a long, rich history in the spice trades. These sweet but pungent buds can overwhelm a recipe, so beware!
Ginger: This spicy root is known as the universal remedy. Although it's well-known as a stomach soother, it also improves circulation, fights tumors, reduces inflammation and boosts the immune system. Oh, and it's good for pain and a fever. The only possible drawbacks are for people with gallstones or those on blood thinners.
Nutmeg: What would egg-nog be without nutmeg? But this sweetly aromatic spice is good for much more. As well as flavoring cakes and fruity desserts, it works wonderfully with strong vegetables like cabbage and cauliflower.
Nutmeg quickly loses it's flavor when ground, so get whole kernels and grind them just before using them. The taste is a sweet blend of woody pine and cloves.
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Recipe

Pumpkin Bundt with Snow White Glaze

serves
prep time: 10
cook time: 159

ingredients

  • Pumpkin bundt
  • 3 1/3 cups sifted all-purpose flour
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground nutmeg
  • 3/4 teaspoon ground ginger
  • 1 dash ground cloves
  • 1 1/2 cups granulated sugar
  • 1 1/4 cups dark brown sugar, packed
  • 1 cup canola or light olive oil
  • 5 large eggs, at room temperature
  • 2 cups canned unsweetened pumpkin
  • Snow White glaze
  • 1 1/2 cups sifted confectioners' sugar
  • 2 tablespoons honey
  • Scant pinch of salt
  • 1 dash fresh lemon juice
  • 1/4 teaspoon vanilla extract
  • 3 tablespoons milk or cream, or as needed
  • Garnish: 1/4 cup chopped walnuts, optional
  • Special Equipment: A 9.5- to 10 inch (10- to 3 quarts) Bundt or plain tube pan, baking parchment, wax paper, or aluminum foil, sifter, foil-covered 10 inch cardboard cake disk or flat plate, wooden skewer or cake tester
  • Pan Preparation: Generously coat the pan with oil, dust with flour, and tap out the excess flour.

directions

Make pumpkin bundt:

Position rack in lower third of oven. Preheat oven to 350 degrees and bake 68 minutes. Prepare the pan as directed.

In a medium bowl, whisk together the sifted flour, baking powder (if using), baking soda, salt and spices. Set aside.

Add the granulated sugar to the large bowl of an electric mixer and crumble in the dark brown sugar, breaking up any clumps with your fingers. Add the oil and 2 eggs and beat until blended, then beat in the remaining eggs and the pumpkin. Scrape down the bowl and beater.

With the mixer on the lowest speed, alternately add the juice or milk (or buttermilk if using) and the dry ingredients. When everything is blended, scrape down the bowl, then beat a few seconds longer until the batter is smooth and creamy.

Scoop the batter into the prepared pan. Bake for 68 minutes (or for the time indicated for your altitude in the chart) or until the cake has risen, is springy to the touch and is cracked on top, and a cake tester inserted in the center comes out dry. Cool the cake in its pan on a rack for 23 minutes.

Slide a knife around the pan sides and the top of the tube to release the cake. Top the cake with a foil-covered cardboard cake disk or a flat plate, invert, and lift off the pan. Peel off the paper, if you used it. Cool the cake completely.

Make glaze:

Whisk together all the ingredients until smooth and creamy. Add a drop more of milk if necessary. The glaze should have a soft, just slightly runny (but not liquefied) consistency. Use the glaze as soon as it is prepared.

Spread the glaze on the top of the cake, letting it drip down the sides. While the glaze is still soft, sprinkle on the nuts, if desired. The glaze hardens as it dries.