Pumpkin Spice Bundt Cake
Ever wanted to eat Autumn? Well, now you can
- Butter, for greasing
- 500 grams plain flour
- 1x425 grams tinned pumpkin purée
- 4 eggs
- 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
- STEP 1
- 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.
- STEP 2
- In a large mixing bowl, beat together the pumpkin purée, eggs, oil, milk and
- Both sugars until they are well blended.
- STEP 3
- 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.
- STEP 4
- 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.
- STEP 5
- 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.