Sadly, a bit disappointing. Like others, I had the problem with the trench for the filling, and the fact it took 20 minutes longer to bake. Even then, the batter was still raw near the filling and the outside was dry/overcooked. Filling texture was "eggy" and almost curdled. Nice concept, shame it failed.
I made this for thanksgiving and was a little disappointed... until I refrigerated it. When it's refrigerated, that's when the flavors come out. I don't know why, it makes no sense, but it was an entirely different cake and now I can't get enough of it. I also had no trouble tunneling it, it turned out just like the picture. I'm SO going to be making this again. Delicious! Also, I couldn't find crystallized ginger so I grated about 2 Tablespoons of fresh ginger into the filling instead. And I substituted the vegetable oil for the same amount of melted butter.
Agreed with the lack of trough situation, also cooked it almost 20 minutes longer than the recipe states. I was very disappointed with the taste, however. In spite of all the spices, I tasted none. Absolutely none! With a whole tablespoon of ginger! It was a great idea, but fell flat on flavor. I might try this again and see if I can goose the flavor, but I think I'll make the pumpkin-Ginger Pound Cake for Christmas instead of this one.
Made this cake to test before Thanksgiving. Great taste, longer cooking time than advertised. I, too, had the same problem with the batter not forming a trough, so no tunnel effect like the picture.
Very good cake. I wonder though if pumpkin puree can be replaced with other fruit purees, such as apple sauce or a mashed banana, so as to make differently flavored cakes. Does anybody know or tried such substitutions? Thanks.
A bit disappointed that it was such a small cake. Smallest bundt cake I
ever made. The filling was delicious
but thought there were too many spices in the cake. Not grand enough for Thanksgiving.
I have made this cake three times since seeing it in Fine Cooking. It has the best pumpkin flavor and the crystalized ginger it that perfect zing on your tongue. Great reviews every time I served it. It did not tunnel as the picture shows,and it did need more time. I have yet to figure out why it didn't tunnel as shown. If someone else tries it and it looks like the picture, please pass it on. Even without the tunneling, it is the best flavor ever and I will continue to make it. So great to celebrate Fall. This would be a 5 star except I wanted it to look like the picture.
I took this to work, and it was virtually gone before noon. Everyone gave it very high compliments for flavor and moisture ( I had to bake it for almost 20 minutes longer than suggested in the recipe before the skewer came out clean, checking every 5 to 8 minutes after the 45 minute direction in the recipe). I use an oven thermometer, which indicated the temperature was correct. The suggestion to use a lightly oiled knife to finely chop the crystallized ginger was a big help. The one thing that did not work was creating a trough in half of the batter. The batter was not thick enough to create that trough, but no one cared, as they all loved the well distributed filling, as well as the cake. Even those who do not like pumpkin loved this cake. It is definitely one that I will make again. Several asked for the recipe, even the couple who do not like pumpkin pie.