Pumpkin Bundt Cake
Serves: 6 to 8
A stunning Pumpkin Bundt Cake made with homemade pumpkin purée, and drizzled with an orange glaze.
Ingredients
For the pumpkin cake
- 300 g (1 ½ cups) light muscovado sugar, or light brown sugar
- 250 ml (1 cup) sunflower oil
- 1 orange, zested and juiced
- 3 eggs
- 400 g (3 ⅔ cup) plain flour, (all-purpose flour)
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon allspice
- 300 g (1 ¼ cup) pumpkin purée, homemade or canned
For the orange glaze
- 200 g (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 (without fan).
- 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.