New World Pumpkin Spice Cake with Chocolate Glaze

Name: New World Pumpkin Spice Cake with Chocolate Glaze
Yield: makes 1 (9-inch) bundt cake
Ingredients: Nestlé Crunch (which adds puffed rice crunch to the glaze), Cadbury Roast Almond chocolate bar (which adds the crunch of almond pieces), or Endangered Species milk chocolate; 2 cups cake flour; 1 tablespoon baking soda; 1 teaspoon kosher salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 1 scant teaspoon grated fresh ginger; 4 large eggs; 2 cups firmly packed light brown sugar; 1 cup vegetable oil; 1 1/2 cups cooked pumpkin puree or 1 (15-ounce) can; 1 tablespoon vanilla extract; 1 tablespoon dark rum; 1/2 cup cocoa nibs; 1 cup pecans, broken into small pieces; 8 ounces milk chocolate, finely chopped; 1/4 cup (1/2 stick) unsalted butter; 2 tablespoons milk; 1 tablespoon light corn syrup; 1 teaspoon kosher salt

December 9, 2011

This moist cake combines the fruits, nuts, and spices from the New World that the Spanish conquistadores discovered in 1508. Chocolate was part of this Mesoamerican tableau. Brown sugar and ginger arrived much later, but this cake pays homage to the riches of the original jungles and river valleys.

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