This moist cake is equally good first thing in the morning and last thing in the evening. Try it with vanilla yogurt for breakfast and vanilla ice cream for dessert. The syrup can be made up to a week ahead.
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.
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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