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More Nigella recipes

Pumpkin Bundt Cake

by . Featured in SIMPLY NIGELLA
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Introduction

It’s no secret that I love a bundt cake: it just looks instantly celebratory. Plus, once you have the tin, you do want to get good use out of it - and see also, the Cider and 5-Spice Bundt Cake. Obviously, the bundt tin can be any shape (so long as it is a 10-cup one) and I do have rather a fondness for this one, which creates a cake that looks like a cross between an old-fashioned mother-of-the-bride hat and a Catherine Wheel. If you prefer, you can leave the cake un-iced, instead dusting the bundt with icing sugar on serving. Or drizzle it with Salted Caramel Sauce and use up the remaining half-can of pumpkin you have from the cake to make the Brandied Pumpkin Ice Cream to go with it as well.

It’s no secret that I love a bundt cake: it just looks instantly celebratory. Plus, once you have the tin, you do want to get good use out of it - and see also, the Cider and 5-Spice Bundt Cake. Obviously, the bundt tin can be any shape (so long as it is a 10-cup one) and I do have rather a fondness for this one, which creates a cake that looks like a cross between an old-fashioned mother-of-the-bride hat and a Catherine Wheel. If you prefer, you can leave the cake un-iced, instead dusting the bundt with icing sugar on serving. Or drizzle it with Salted Caramel Sauce and use up the remaining half-can of pumpkin you have from the cake to make the Brandied Pumpkin Ice Cream to go with it as well.

Image of Nigella's Pumpkin Bundt Cake
Photo by Keiko Oikawa

Ingredients

Makes: 10-14 slices

Metric Cups

For the bundt cake

  • 300 grams soft light brown sugar
  • 250 millilitres sunflower oil
  • zest and juice of 1 orange (preferably unwaxed)
  • 3 large eggs
  • 400 grams plain flour
  • 2 teaspoons bicarbonate of soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground allspice
  • 300 grams pumpkin puree (from a 425g / 15-ounce can - save the rest for the No-Churn Brandied Pumpkin Ice Cream)
  • nonstick spray (or sunflower oil and plain flour) for greasing

For the icing

  • 200 grams icing sugar
  • 2 1/2 - 3 x 15ml tablespoons orange juice (using orange from above)
  • 1 small square of dark chocolate for grating

For the bundt cake

  • 1½ cups soft light brown sugar
  • 1 cup vegetable oil
  • zest and juice of 1 orange (preferably unwaxed)
  • 3 extra large eggs
  • 2⅔ cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground allspice
  • 1¼ cups pumpkin puree (from a 425g / 15-ounce can - save the rest for the No-Churn Brandied Pumpkin Ice Cream)
  • nonstick spray (or sunflower oil and plain flour) for greasing

For the icing

  • 2 cups confectioners' sugar
  • 2 1/2 - 3 x 15ml tablespoons orange juice (using orange from above)
  • 1 small square of bittersweet chocolate for grating

Method

You will need 1 x 10-cup bundt tin (2.5 litre capacity) or 1 x 20cm square cake tin approx 5.5cm deep / 1 x 8-inch square cake tin approx 2¼ inches deep

  1. Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F. Spray your bundt tin with non-stick cooking spray, or make a paste by mixing 2 teaspoons of oil and 2 teaspoons of flour and brush it all over the insides of the tin, making sure you get into all of the crevices. Leave upside down on a piece of newspaper or baking parchment to drain off any excess oil while you prepare the cake.
  2. In the bowl of a freestanding mixer (although you could do this by hand), beat together the sugar, oil, the finely grated zest of half the orange and 2 tablespoons of its juice until smoothly combined. You'll need to stop and scrape down the bowl once or twice.
  3. Add the eggs, beating again.
  4. Measure the flour, bicarbonate of soda and spices into another bowl, forking everything together lightly so that it's all mixed well.
  5. Then beat the pumpkin puree into the cake mixture, before finally adding the flour and spices and folding to combine. Once you have a smooth cake batter, carefully fill your oiled bundt tin with this mixture.
  6. Bake for 45-55 minutes, though I always start checking at 40. The cake should be coming away from the edges of the tin and a cake tester will come out clean. Remove to a wire rack, leaving the cake to cool in its tin for 15 minutes.
  7. Gently prise the cake away from the tin with your fingers, paying particular attention to the part around the funnel, then turn out the cake onto the wire rack and leave to cool completely.
  8. To ice the bundt, stand it on the plate of your choice, then sieve the icing sugar into a bowl and gradually whisk in the orange juice, beginning to slow down after the second tablespoon, just to make sure you get the consistency you want. Once you have a smiith icing that's thick enough to stick to the cake, but with just enough runniness to drip down the sides a little, start spooning it over the top of the cake, letting it move naturally on its own: it will run down the architectural grooves of the cake, rather beautifully of its own accord; don't worry if its drips a little onto the plate as - for me, anyway - this adds to its charm. Sometimes, if I have a little icing left over, I can't stop myself doing a bit of a frenzied Jackson Pollock (as you can see from the photo).
  9. Grate the chocolate on top, to finish: even a small square gives you too much, but it's no great sacrifice to eat what you don't use.

You will need 1 x 10-cup bundt tin (2.5 litre capacity) or 1 x 20cm square cake tin approx 5.5cm deep / 1 x 8-inch square cake tin approx 2¼ inches deep

  1. Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F. Spray your bundt tin with non-stick cooking spray, or make a paste by mixing 2 teaspoons of oil and 2 teaspoons of flour and brush it all over the insides of the tin, making sure you get into all of the crevices. Leave upside down on a piece of newspaper or baking parchment to drain off any excess oil while you prepare the cake.
  2. In the bowl of a freestanding mixer (although you could do this by hand), beat together the sugar, oil, the finely grated zest of half the orange and 2 tablespoons of its juice until smoothly combined. You'll need to stop and scrape down the bowl once or twice.
  3. Add the eggs, beating again.
  4. Measure the flour, baking soda and spices into another bowl, forking everything together lightly so that it's all mixed well.
  5. Then beat the pumpkin puree into the cake mixture, before finally adding the flour and spices and folding to combine. Once you have a smooth cake batter, carefully fill your oiled bundt tin with this mixture.
  6. Bake for 45-55 minutes, though I always start checking at 40. The cake should be coming away from the edges of the tin and a cake tester will come out clean. Remove to a wire rack, leaving the cake to cool in its tin for 15 minutes.
  7. Gently prise the cake away from the tin with your fingers, paying particular attention to the part around the funnel, then turn out the cake onto the wire rack and leave to cool completely.
  8. To ice the bundt, stand it on the plate of your choice, then sieve the confectioners' sugar into a bowl and gradually whisk in the orange juice, beginning to slow down after the second tablespoon, just to make sure you get the consistency you want. Once you have a smiith icing that's thick enough to stick to the cake, but with just enough runniness to drip down the sides a little, start spooning it over the top of the cake, letting it move naturally on its own: it will run down the architectural grooves of the cake, rather beautifully of its own accord; don't worry if its drips a little onto the plate as - for me, anyway - this adds to its charm. Sometimes, if I have a little icing left over, I can't stop myself doing a bit of a frenzied Jackson Pollock (as you can see from the photo).
  9. Grate the chocolate on top, to finish: even a small square gives you too much, but it's no great sacrifice to eat what you don't use.

Additional Information

STORE NOTE:
Store in an airtight container in a cool place for up to 1 week.

FREEZE NOTE:
Freeze, without icing, for up to 3 months. Wrap the cake in a double layer of clingfilm and a layer of foil. To defrost, unwrap and place on a wire rack at room temperature for about 5 hours.

STORE NOTE:
Store in an airtight container in a cool place for up to 1 week.

FREEZE NOTE:
Freeze, without icing, for up to 3 months. Wrap the cake in a double layer of clingfilm and a layer of foil. To defrost, unwrap and place on a wire rack at room temperature for about 5 hours.

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What 2 Others have said

  • Very good cake recipe. Loved it.

    Posted by Wildswan6 on 19th December 2018
  • I made it this afternoon! Successful!

    Posted by Wildswan6 on 18th December 2018
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