Pumpkin Bundt Cake | Nigella's Recipes | Nigella Lawson

Name: Pumpkin Bundt Cake | Nigella's Recipes | Nigella Lawson
Ingredients: 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; 200 grams icing sugar; 2 1/2 - 3 x 15ml tablespoons fresh orange juice (using orange from above); 1 small square of dark chocolate for grating

www.nigella.com

Delight in Nigella Lawson's Pumpkin Bundt Cake, perfect for celebrations or everyday indulgence. Perfectly shaped like an old-fashioned hat, it’s versatile and delicious with or without icing.

Keywords

Birthdays
Partytime
Thanksgiving
Nut Free
Sociable
Sweet

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Ingredients

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