This cake keeps extremely well, covered tightly at room temperature, for up to six days. It can also be frozen for up to two months.
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When I read pumpkin cake in a bundt pan, I automatically think " heavy and dense" This cake is so not that way. A fine crumb and soft texture with a light pumpkin flavor. It is accentuated by the orange syrup-don't skip that finishing touch.
This is really different and delicious! The cornmeal gives a nice texture and the pumpkin and orange combination is stellar. It's quite easy to make, tastes great with or without the syrup and keeps for almost a week. I would definitely make this again.
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