Spiced Pumpkin Bundt Cake

This cake has been to at least three Clandestine Cake Club events in Pudsey and West Leeds, including a Halloween event as a Haunted Castle. It was also eaten by Nigel Slater at a secret filming he did in Leeds in spring 2014 with CCC members and he said it was amazing. It’s had so many compliments and it is wonderful every time I’ve baked this recipe. It won First Prize in the Vegetable Cake class at Pudsey Show in September 2015. It’s based on a Martha Stewart recipe and I’ve altered the ratio of sugars and added more ginger. Her cake was more sweet and spiced with a higher quantity of cinnamon, being British I think it’s more about the ginger and the balance is definitely right. The buttermilk keeps this cake moist and it lasts in a cake box for 7 days. I’ve also made it with sour cream instead of buttermilk and again tasted delicious. It’s great with a drizzle of white water icing but I like it with just a shake of icing sugar for simplicity. This is my new Pumpkin Patch bundt tin, I’ve made it in my castle bundt tin as well as a heart bundt and it works as a 2lb loaf cake. It freezes well and the pumpkin flavour gets deeper after freezing.

This cake is perfect for Halloween and Thanksgiving or just because you want to make a lush cake.

Ingredients 

114g unsalted butter

100g golden caster sugar

100g dark brown muscovado sugar

50g light brown muscovado sugar

2 large eggs

250g plain flour

2 teaspoons baking powder

0.5 teaspoon bicarbonate of soda

0.5 teaspoon salt

2 teaspoons ground ginger

1 teaspoon ground cinnamon

0.5 teaspoons nutmeg

120ml buttermilk

215g pumpkin puree (half a tin of Libby’s pumpkin purée if you don’t have fresh pumpkin)

Icing sugar to dust 

Method 

Preheat the oven to 170 degrees.

Oil and flour your bundt tin.

  
Cream the butter and sugars together.

Add the eggs one at a time beating gently until each is combined.

Add the dry ingredients together.

Add one third of the dry ingredients and beat gently.

Add one half of the buttermilk and mix gently.

Add flour then buttermilk and end with flour until it is all combined.

Gently mix in the pumpkin puree until well combined.

Pour into your prepared bundt tin.

This Bundt takes 60 minutes to bake.  I turn my cake round half way through baking. 

Turn out of the tin onto a cooling tray.  

  

   
You can make your own pumpkin puree in October and it can be frozen, it can also be bought in a can usually Libbys, available from some supermarkets ie Waitrose and online. It has to be pumpkin puree and not pumpkin pie filling.

Using vegetables in cakes is a great way of creating moisture and depth of flavour. Pumpkin is gaining in popularity in the UK. We live opposite a farm known for it’s rhubarb, cauliflowers and pumpkins… love to buy a pumpkin from them and make my own puree ready for baking with. Pumpkin puree can be frozen in freezer bags and then used throughout the year. I’ve used it up to 10 months after freezing. 

Buttermilk can be made by adding white wine vinegar or lemon juice to semi skimmed or full fat milk.

If you want to share my recipe I don’t mind but please remember to credit me and the HumbugsHouse blog in any posts or articles you write. Thank you!

 
 

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