Pumpkin Pecan Bundt Cake

It doesn't seem that long ago that I was telling you folks how sick I am of squash! Well now that we are back into squash season I am loving every bit of it! However, I guarantee you my love for squash will dwindle once again, and by Spring I will be happy not to see another winter squash again until Fall!

On a side note to you peps living in Victoria, BC - I hear there is a man driving around personally delivering local squash to the doors of keen squash recipients. What a grand idea! I mean if you are going to stock up on squash for the month of October and Pumpkins for Halloween you ought to be buying them from local farmers and what a better way to ensure the freshest squash then having it hand picked and personally delivered to your doorstep. Assuming that cutting out the middle man might result in a better deal for us consumers. If anyone has any more details on this, please do tell!

So without further delay, I present to you my latest triumph! I hope that you aren't going to make fun of me for making a bundt like Mike has for the past three days. Where did the stigma on bundts come from anyways? I think they look impressive!

A few tips on this recipe - I substituted unsweetened apple sauce for the 3/4 cup vegetable oil and cut down on the sugar by a half cup. I used spiced rum instead of just plain dark rum and found that I was not able to fit all of my batter into my bundt form. Assuming you will need a deep budt pan for this recipe or use caution when filling your pan. One more tip, you will not need to use all of the glaze, only enough to glaze the entire surface of the cake.

I have noticed that the latest health trend is to replace ice cream and whip cream with yogurt krema which is apparently a healthier alternative for dressing up your favorite dessert. I can't actually comment on this because I haven't tried it out yet but I do intend to do so. This time around I served my cake slices with a dollop of fresh whipped cream. Enjoy!