• 1 can plain pureed pumpkin - 15 oz.
• 4 eggs
• 3/4 cup vegetable oil OR shortening
• 1 cup packed light brown sugar
• 3/4 cup orange marmalade
• 1 tsp. pure vanilla extract
• 2 cups white flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. each of ground cloves, ground ginger, ground cinnamon, and ground nutmeg
• 1 tsp. salt
• 1/3 cup dark brown sugar
• 1/2 tsp. pumpkin pie spice
• 1 tablespoon orange peel granules
• 2/3 cup of semi-sweet or dark chocolate chips
No nutrition information available
1. Preheat oven to 350.
2. Using plenty of butter, grease your 10-cup bundt pan and get in all the crevices and ridges. I use room temperature butter and a silicone brush.
3. Combine the pumpkin, eggs, oil/shortening, light brown sugar, white sugar, orange marmalade, and vanilla extract. Stir or whisk well to incorporate ingredients and reach a smooth consistency, allowing for the orange peel shreds, of course.
4. In a separate bowl, combine all the dry ingredients - the white flour, baking powder, baking soda, spices, and salt. You can put them all through a sifter, or just whisk them together gently.
5. Add the dry ingredients to the wet ingredients and stir until the batter is silky and uniform.
6. Now, it's time to make the orange spice swirl. Put your 1/3 cup of dark brown sugar, 1/2 tsp. of pumpkin pie spice, and a level tablespoon of orange peel granules in a bowl to mix together well. You could also use a canning jar or a quart-sized plastic baggie to shake and mix these ingredients. Also, it's time to measure out your 2/3 cup of semi-sweet or dark chocolate chips.
7. Pour or spoon in about a scant third of the batter in the bundt pan. Sprinkle the chocolate chips over that first layer of batter. Put another scant third of the batter over the chocolate chips. Sprinkle the orange spice swirl mixture over the top of that batter layer, trying to cover it evenly. Lastly, pour the remaining batter carefully over the top, covering as much of the spice mix as possible.
8. Cook in your pre-heated oven for one hour. When done, a knife inserted will come out clean. Let cake sit for roughly ten minutes before turning out of bundt pan onto a wire rack for cooling. When ready, transfer to cake plate and serve slightly warm or at room temperature.
9. You can dress this cake up for a holiday presentation with a simple orange-tinted sweet glaze. Without the optional glaze, this cake looks like a pumpkin, so if you put a chunky stick in the center and a few silk fall leaves or a pretty fabric bow, you'd amp up the impact. This cake is wonderful with coffee, tea, hot chocolate, wassail, natural apple juice, or a glass of cold milk. Enjoy!