Another day, another pumpkin recipe – don’t judge me. If you have a gathering or just fancy making cake – why don’t you give this pumpkin bundt cake a try? It’s easy and simple, without too much fuss.
This is the perfect cake to make on a chilly autumn day, as the ground baking spices and pumpkin will warm you through. Plus its a great excuse to dust off the old bundt tin thats been at the back of storage for a while… Don’t worry, I get it!
I really like this cake as you can keep it super simple an just make the cake, which is tasty and pretty without any effort but me being me and having to be extra, I added a cinnamon glace icing – this is optional.
As mentioned about, this cake is super simple and packed with all the autumnal flavours you need, mostly in the form of pumpkin and the ground baking spices which always smell soooo good and make the entire room smell so amazing!
Anyway, let’s get started, shall we?
375g butter, at room temperature.
375g granulated sugar.
225g pumpkin puree.
1 tsp vanilla extract.
375g plain flour.
2 1/4 tsp baking powder.
3 tsp ground cinnamon.
1 1/2 tsp ground ginger.
3/4 tsp freshly grated nutmeg.
3/4 tsp ground cloves.
3/4 tsp salt.
200g icing sugar.
Before you get started on the cake, I recommend you do some prep. These included weighing up all of your ingredients, greasing your bundt pan, getting any equipment you need such as a stand mixer and spatula and not to forget to preheat oven to 180˚c/350˚f.
To start on the cake batter, take a bowl and add in your butter and sugar. Beat the two together until lighter and fluffier in colour and consistency – this usually takes me around 7-10 minutes.
Add in your eggs, one at a time, beating well in-between each addition. As you add the eggs you’ll find the consistency changes – this is normal.
Now add in the pumpkin, roughly in about 3 or 4 additions – this will help prevent curdling of the cake batter, this happens due to the amount of moisture that pumpkin contains.
This is the perfect time to give the bowl a good sprang down, this is just to incorporate any bits that may not have been fully incorporated as you were going along.
Here you can add in the dry ingredients, plus the array of baking spice. Incorporate all of these ingredients on a low speed to start with, working your way up to a medium-high speed just until everything is incorporated.
Transfer the cake batter into the prepared bundt pan and spread it out until roughly consistent. This will help with the baking process, helping to regulate and ensure consistency.
Bake for 40-45 minutes in the centre of the oven on the middle shelf – as its baking, your room/house will smell like autumn all over!
Once baked, allow to cool for 10 minutes, then transfer the cake onto a cooling rack and allow to cool fully.
If you’re opting for the glace icing, wait until the cake is cool completely.
To make the icing, simply place icing sugar, ground cinnamon into a bowl and whisk together, gradually add a small amount of milk/water, until, you have a thick but spreadable consistency.
Drizzle over the cooled cake and enjoy.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.