Spiced pumpkin Bundt cake

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Today I want to share a recipe for fluffy yet moist pumpkin Bundt cake.

This cake tastes like Autumn to me. Delicate pumpkin is accompanied by gingerbread spice, and all of it is decorated with tea-based icing. In addition, the cake is simple, quick to make and perfect for sharing - especially when accompanied by a cup of hot cocoa or tea.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (Bundt cake tin, 24 cm in diameter)

Cake
  •  360 g (2 and 1/3 cup) wheat flour
  • 2 tsp cinnamon
  • 1 tsp ground cardamom
  • 0.5 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 0.5 tsp ground cloves
  • 0.5 tsp ground allspice
  • 2 tsp baking soda
  • 200 g brown sugar
  • 120 g butter
  • 2 eggs 
  • 420 g (1 can) pumpkin purée
  • 120 g maple syrup
  • 2 tsp vanilla extract

Icing

  • 120 g icing sugar
  • 2 tbsp strong tea

Method

  1. Prepare dry ingredients. Add 2 tsp cinnamon, 1 tsp cardamom, 0.5 tsp ground ginger, 0.5 tsp ground nutmeg, 0.5 tsp ground cloves, 0.5 tsp allspice and 2 tsp baking soda to 360 g wheat flour. Stir through the dry ingredients with a whisk until spices get evenly distributed.
  2. Put 120 g soft butter and 200 g brown sugar into a separate bowl. Cream them together with an electric mixer until light and fluffy.
  3. Add two eggs, one at a time, mixing each one in completely at low speed before moving on. Next, turn up mixer speed and beat the batter for a few minutes until smooth and fluffy.
  4. Mix in 420 g pumpkin purée. Pour in 120 g maple syrup and 2 tsp vanilla extract and combine them with the batter using electric mixer.
  5. Add dry ingredients, ideally in two or three batches, and mix them in with an electric mixer at low speed until you can no longer see raw flour.
  6. Transfer the batter into a greased 24 cm Bundt tin dusted with flour. Spread the batter with a silicone spatula and even out the top.
  7. Bake the cake in an oven preheated to 180 deg C (no fan) for 45 - 50 minutes, until a skewer inserted into the middle of the cake comes out clean. Set ready cake aside for 10 minutes in the baking tin to cool slightly. Next, take the cake out onto a wire rack and cool it completely.
  8. Prepare icing. Add 2 tbsp strong tea in batches to 120 g icing sugar and mix it in until smooth icing forms. Decorate the cake with icing.
  9. Enjoy!

Approximate nutritional value

100 g
  • 308 kcal
  • Carbs: 52 g
  • Fat: 8 g
  • Protein: 5 g
  • Fibre: 2 g

One slice (recipe makes 16 slices)

  • 244 kcal
  • Carbs: 41 g
  • Fat: 7 g
  • Protein: 4 g
  • Fibre: 1 g

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