As you might have guess this season I’ve really enjoyed baking with pumpkin, I can’t seem to get enough of it. Gives cakes such a great soft moist texture which goes brilliantly with spices like cinnamon, cloves, ginger and nutmeg known as pumpkin spice. I have an order post on how you can make your own perfect pumpkin spice mix, just click on the link.
This is a delicious sweet moist light and indulgent cake with creamy frosting which is never enough. My new trick with this cake is to heat it up slightly in the microwave for about 30-45 seconds and dive in head first with a spoon! Perfect for the those cold winter nights when you just can’t get warm.
I will always remember this cake- but not the reasons you think. While making and taking photos of this cake, I some how dropped my Canon700D DSLR with my lovely new 24-105mm professional lens onto a hard ceramic floor….yes there was broken glass and lots of tears ( from me) not because I was hurt, but because I might have hurt the camera and lens. Luckily it was just the filter I broken and my husband assures me that the lens and camera are both fine ( just in shock!), on a brighter point at least it wasn’t the 7D I dropped, which is my new baby bought the very same weekend as this cake.
As this cake is a very moist cake, they don’t tend to keep as long as traditional cakes due to the pumpkin puree within, like carrot cake they tend to keep for about a week to two weeks at most.
160g Caster Sugar
120g Plain Flour
1 Tsp Baking Powder
1 1/2 Tsp Pumpkin Spice
Pinch of Salt
200g Pumpkin Puree
250g Cream Cheese Frosting
1/2 Tsp Ground Cinnamon
Mixing together eggs, oil and sugar in a mixing bowl until light and pale.
Add pumpkin puree and pumpkin spice to the bowl and mix.
Add flour, baking powder and salt to the mixing bowl
Mix well, this will be fairly liquidy.
Pour into a greased and floured bundt tin.
Bake for 30-35 minutes at 170c until baked and slightly coming away from the sides.
Mix together cinnamon into cream cheese frosting and drizzle over the bundt cake once completely cooled, then sprinkle on some chopped nuts to finish. Enjoy[yumprint-recipe id=’51’]