Pumpkin Bundt Cake | Nigella's Recipes | Nigella Lawson
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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Cooking tools:
- Bundt pan
- Cake pan
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Cooling rack
- Spatula
- Kitchen scale
- Pastry brush
- Citrus press
- Fine-mesh sieve
- Saucepan
- Microplane
- Chef's knife
- Cutting board
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
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