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–+ servings
5 stars (2 reviews)

Pumpkin Bundt Cake

Thanh | Eat, Little Bird
Prep15 minutes
Cook1 hour
Total1 hour 15 minutes
Serves: 6 to 8
A stunning Pumpkin Bundt Cake made with homemade pumpkin purée, and drizzled with an orange glaze.
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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 

  1. Preheat the oven to 180°C/350°F (without fan).
  2. 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.
  3. In the bowl of a stand mixer, combine the sugar, oil, orange zest, and 2 tablespoons of orange juice.
  4. Beat on medium speed until everything is combined and smooth.
  5. Add the eggs, one at a time.
  6. Add the pumpkin purée.
  7. Add the flour, baking soda, ground cinnamon and allspice.
  8. Beat on light speed just until everything is well-combined.
  9. Pour the mixture into the bundt pan.
  10. Bake for 45-55 minutes, or until a skewer inserted in the cake comes out clean.
  11. Leave the cake to cool in the pan on a wire rack for about 15 minutes.
  12. Gently loosen the cake around the funnel, and then carefully turn the cake out onto a wire rack.
  13. Leave to cool completely.
  14. 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.
  15. 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.
Calories: 421kcal, Carbohydrates: 60.5g, Protein: 5.3g, Fat: 18.1g, Cholesterol: 42.4mg, Sodium: 240.6mg, Fiber: 1.7g, Sugar: 36.5g

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