Did you ever make cupcakes and think, “This would be amazing as a cake,” or vice versa? I just knew that my pumpkin cupcakes flavored with rum, maple syrup, and fall spices would make an stellar bundt cake. As it turns out, I like the pumpkin cake even better in bundt form than I do in cupcake form. It comes out so incredibly moist and packed with flavor!
I used the same apple butter caramel icing on both the bundt and the cupcakes because I look for any excuse to
make eat it!
Before we get to the details of the recipe that should definitely make its way to your Thanksgiving table, let’s take a minute to talk about thanks.
Imagine this: You’ve just completed a major project at work. Your boss walks over and says, “Thanks, great job!” or, “Thanks, great job! We realized that you aren’t being paid a fair wage for what you are doing, so we are increasing your salary.” I think I can guess which scenario you’d be happier with.
This Thanksgiving, consider not only saying thanks, but thanking workers (who make the sugar and spices so needed for perfect pies and cakes) in a real, tangible way by shopping Fair Trade. Buying Fair Trade might cost a little more, but that extra money is going directly to workers to make their lives better.
I saw the impact of Fair Trade first-hand on a trip to Ecuador this year. To share one example, the photo below is from the community dentist that Agrocoex (a Fair Trade rose producer) was able to bring in using Fair Trade premiums.
Prior to having this dentist, the employees at Agrocoex could not afford any dental care. Now, this on-site dentist is available to workers, their families, and everyone in the community at a subsidized price.
Knowing that my choices at the grocery store can help someone literally keep their smile is just one of a million reasons that I shop Fair Trade. It’s a “thank you” that has a true impact.
Pumpkin Bundt Cake Recipe
Here are the Fair Trade products used in this recipe:
Pumpkin Bundt Cake with Rum and Maple
- 3 cups flour
- 4 teaspoons cinnamon
- 2 teaspoons ginger
- 2 teaspoons nutmeg
- 2 teaspoons allspice
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 cups sugar
- 15 ounces pumpkin puree
- 4 large eggs
- 1 cup vegetable oil
- 1/2 cup dark rum
- 1/2 cup maple syrup
- Apple butter caramel icing You'll need about 1/2 of a recipe.
- Preheat oven to 350 F.
- Whisk together flour, spices, baking soda, and salt.
- In a large bowl, combine the sugar, pumpkin, and eggs. Beat until smooth.
- Mix in the oil, rum, and maple syrup.
- Slowly add the flour mixture and mix until fully incorporated.
- Pour batter into a well-greased and floured bundt pan.
- Bake about 70 minutes or until a skewer inserted into the middle of the cake comes out clean.
- Set bundt pan out on the counter to cool for 15 minutes, then invert and drizzle with apple butter caramel icing.
Note: I wrote this post as a donation to Fair Trade USA as part of their Give Thanks campaign.