Pumpkin Bundt Cake
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 1 hour 15 mins
- Yield: Makes 10-14 slices
- Category: Cakes
- Method: Oven
- Cuisine: American
A stunning Pumpkin Bundt Cake made with homemade pumpkin purée, and drizzled with an orange glaze.
Ingredients
For the pumpkin cake
- 300g (1 ½ cups) light muscovado sugar (or soft light brown sugar)
- 250ml (1 cup) sunflower oil
- zest and juice of 1 orange
- 3 eggs
- 400g (3 ⅔ cup) plain flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon allspice
- 300g (1 ¼ cup) pumpkin purée (see Cook’s Notes below)
For the orange glaze
- 200g (2 cups) icing sugar (powdered sugar)
- 2–3 tablespoons orange juice (from the same orange above)
- 3–5 tablespoons pistachios (shelled and unsalted), finely chopped
Instructions
- Preheat the oven to 180°C (350°F).
- Generously spray the bundt pan with a non-stick cooking spray and then dust with flour. Invert the bundt pan over the sink and give it a tap to shake off the excess flour.
- In the bowl of a stand mixer, combine the sugar, oil, orange zest, and 2 tablespoons of orange juice.
- Beat on medium speed until everything is combined and smooth.
- Add the eggs, one at a time.
- Add the pumpkin purée.
- Add the flour, baking soda, ground cinnamon and allspice.
- Beat on light speed just until everything is well-combined.
- Pour the mixture into the bundt pan.
- Bake for 45-55 minutes, or until a skewer inserted in the cake comes out clean.
- Leave the cake to cool in the pan on a wire rack for about 15 minutes.
- Gently loosen the cake around the funnel, and then carefully turn the cake out onto a wire rack.
- Leave to cool completely.
- Make the orange glaze by whisking some orange juice into the icing sugar (powdered sugar) until you have a consistency which is runny enough to ice the cake, but thick enough to stick to the cake.
- Spoon the glaze over the cake and sprinkle with the chopped pistachios.
Kitchen Notes
HOMEMADE PUMPKIN PURÉE
* Peel and remove the seeds from about 500 g (1 lb) of pumpkin.
* Cut the pumpkin into large pieces of roughly equal size.
* To boil, bring a large pot of water to the boil, add the pumpkin and cook for about 30 minutes until the pumpkin is tender.
* To steam, bring a large pot of water to the boil, place the pumpkin in the steamer basket and steam for about 50-60 minutes until the pumpkin is tender.
* Place the cooked pumpkin into the bowl of a large food processor and blitz until you have a fine purée.
* Leave the purée to cool completely before using in this recipe.
* Any leftover pumpkin purée can be kept in a covered container in the fridge for a few days.
RECIPE CREDIT
This recipe is adapted from Simply Nigella by Nigella Lawson
OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Nutrition
- Serving Size: Nutritional info per slice
- Calories: 421
- Sugar: 36.5g
- Sodium: 240.6mg
- Fat: 18.1g
- Carbohydrates: 60.5g
- Fiber: 1.7g
- Protein: 5.3g
- Cholesterol: 42.4mg
View the recipe online: https://eatlittlebird.com/pumpkin-bundt-cake/
