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
1. STEP 1
2. Preheat the oven to 180°C/160°C fan/gas 4 and grease and lightly flour a
3. 1.5 litre Bundt tin. As this cake has a high sugar content, it is more likely to
4. Caramelise and stick to the tin, so the layer of flour helps prevent this.
5. STEP 2
6. In a large mixing bowl, beat together the pumpkin purée, eggs, oil, milk and
7. Both sugars until they are well blended.
8. STEP 3
9. Using another bowl, combine the flour, bicarbonate of soda, salt and spices.
10. Fold the dry ingredients into the wet ingredients and mix until smooth, with no large lumps of flour remaining.
11. STEP 4
12. 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.
13. STEP 5
14. For the topping, mix the icing sugar with 1 tablespoon of water to make a thick
15. Paste. Transfer to a piping bag, cut a medium sized hole in the tip, and pipe a
16. Thick ring around the top of the cold Bundt, then tap the cooling rack firmly on
17. The work surface to encourage the icing to start spreading and to drip down
18. The edges. Dust with a little nutmeg and cinnamon before moving the cake to
19. A cake stand or large cake stand to serve. This cake will stay beautifully moist
20. For 5-6 days.