This straightforward marinated chicken recipe has a zesty flavor and a light chile bite. All people will adore it!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 14 |
| Yield: | 1 9-inch cake |
Ingredients
- 1 (8 ounce) package cream cheese, softened
- ½ cup confectioners’ sugar
- ½ cup sweetened flaked coconut (Optional)
- 1 egg
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup brown sugar
- ⅓ cup shortening
- 3 eggs
- 1 cup pumpkin puree
- ½ cup raisins (Optional)
- ½ cup chopped pecans (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a fluted tube pan (such as Bundt).
- Beat cream cheese and confectioners’ sugar together in a bowl using an electric mixer until smooth; beat in coconut, 1 egg, and 1 teaspoon vanilla extract.
- Combine flour, baking powder, salt, ginger, and cloves together in a bowl. Beat brown sugar and shortening together in a separate bowl using an electric mixer until smooth and creamy. Add 3 eggs to creamed mixture, 1 at a time, beating well after each addition. Beat pumpkin into creamed mixture. Stir flour mixture into creamed mixture just until batter is moistened; fold in raisins and pecans.
- Pour 1/3 of the batter into the prepared pan; top with cream cheese filling. Pour remaining batter over filling.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool completely before removing from pan.
Nutrition Facts
| Calories | 318 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 6 g |
| Sodium | 275 mg |
| Sugars | 25 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Instead of making one large 12 cup bundt cake, I intended to make a smaller 6 cup bundt cake and two small ones in my quartet bundt pan. The recipe only made for one 6 cup bundt and 1 smaller quartet bundt. Had I known that, I would have added more of the coconut filling in the 6 cup bundt; so if you are intending to make smaller bundts you may want to keep that in mind. Also, I chose not to add the raisins but did double the pecans – personal preference, but I may try it with raisins the next time. I dusted the cakes with a little confectioner’s sugar only to dress them up a bit. The taste and texture was very good.