This pumpkin chiffon cake with maple bourbon glaze is inspired by a 1960s recipe I found in a vintage magazine.
Today is the first of October, so that means it is time for everything pumpkin! I don’t know about you, but I adore the whole pumpkin fad; I even had my first pumpkin latte ever from Starbucks the other day and let me tell you, it was liquid awesome. As I was going through one of my vintage magazines, I spied a recipe for pumpkin chiffon cake (seen below). Now I have had pumpkin bread, and pumpkin pie, but I have never had pumpkin cake before. So I decided to try it.
I followed the recipe exactly as written except for one major item. I didn’t have a 10″ tube pan. To be honest, I had to Google what a tube pan was! It turns out it is what angel food cakes are baked in, and is similar to a bundt cake pan, so that is what I ended up using. My bundt cake pan is a standard size pan and there ended up being way too much batter, so if you follow this recipe and you use a bundt cake pan, only fill it up about 3/4 of the way because the cake will rise at least 4-5 inches.
I also decided to take things up a notch and add a maple bourbon glaze to the top of the cake. It tasted wonderful, but I didn’t let the cake cool down enough so it mostly ran down the sides and puddled around the dish. But I think it was quite necessary because I ended up over baking the cake and it was a bit dry. If I were making this cake again I would take it out at 45 minutes and not follow the directions on the original recipe. I swear, older recipes cook the heck out of their meals! I would think it was due to crappy ovens, but I used an actual 1950’s vintage oven and it worked just fine! Maybe if I had used a 10″ tube pan I would have had to of cooked it longer. Whatever the case may be, if you try this at home, don’t over bake!
The good news is, my kids loved it! They ate the whole thing, which is fairly unusual for them. Normally they can’t stand my cooking, which is really annoying for me because I love to cook so much! At least my husband and friends are appreciative.
Maple Bourbon Glaze
3/4 cup powdered sugar sifted
1/2 cup maple syrup
1 Tbsp bourbon
Mix all ingredients in a bowl and pour over the top of the cake. If the glaze is too thick, add a little warm water. If it is too thin, add more powdered sugar.
*I didn’t retype the recipe for the cake because I didn’t really change it. However the glaze is one I made up after looking at a few similar recipes online.