Ever wanted to eat Autumn? Well, now you can
Butter, for greasing
500 grams plain flour
1x425 grams tinned pumpkin purée
200 milliliters vegetable oil
150 milliliters whole milk
250 grams caster sugar
250 grams light brown sugar
2 tsb bicarbonate of soda
1 tsp salt
1 and 1/2 tsp ground cinnamon
1 and 1/2 tsp ground nutmeg
1 and 1/2 tsp ground ginger
1 and 1/2 tsp ground cloves
200 grams icing sugar
Ground cinnamon & nutmeg to dust
You will also need a 1.5 litre Bundt tin
Serves 10-12 people
Preheat the oven to 180°C/160°C fan/gas 4 and grease and lightly flour a
1.5 litre Bundt tin. As this cake has a high sugar content, it is more likely to
Caramelise and stick to the tin, so the layer of flour helps prevent this.
In a large mixing bowl, beat together the pumpkin purée, eggs, oil, milk and
Both sugars until they are well blended.
Using another bowl, combine the flour, bicarbonate of soda, salt and spices.
Fold the dry ingredients into the wet ingredients and mix until smooth, with no large lumps of flour remaining.
Pour into the prepared tin and bake for 50 minutes, or until a skewer inserted comes out clean. Leave the cake to cool for 10-15 minutes, or until the pan is cool enough to touch. Use a plastic spatula or knife and run it around the edges of the tin if the cake looks like it might be stuck. Invert onto a cooling rack and leave to cool completely before decorating.
For the topping, mix the icing sugar with 1 tablespoon of water to make a thick
Paste. Transfer to a piping bag, cut a medium sized hole in the tip, and pipe a
Thick ring around the top of the cold Bundt, then tap the cooling rack firmly on
The work surface to encourage the icing to start spreading and to drip down
The edges. Dust with a little nutmeg and cinnamon before moving the cake to
A cake stand or large cake stand to serve. This cake will stay beautifully moist
For 5-6 days.