If you are anything like me, you probably have a couple of pumpkins lying around left over from Halloween. Or you may have been super efficient and roasted the carvings at the time, and are left with a sorry looking bag of orange at the bottom of your freezer. I am exactly the same with good intentions every year that never reach fruition.
So I decided to make a change this year and I created the ‘Bundtkin’. A spiced pumpkin bundt cake. I roasted the pumpkin first to give it more flavour and then blitzed it up in a blender.
I have to say it was very delicious, it had more of a pudding texture than cake but it would be delicious warm and covered in cream (but then what wouldn’t?)
- 325g unsalted butter
- 125g dark brown sugar
- 375g unrefined caster sugar
- zest of an orange
- 4 large eggs
- 500g self-raising flour
- 1/4 teaspoon of salt
- 1 teaspoon mixed spice
- 1 teaspoon cinnamon
- 300g pumpkin puree
- 285ml buttermilk
- 50g caster sugar
- 50ml freshly squeezed orange juice
- the pared rind of an orange
- 100g icing sugar
- 3 teaspoons freshly squeezed orange juice
- Preheat the oven to 170 C. Grease a 22cm diameter bundt tin (not necessary if you are using a silicon tin) Make sure that you grease every nook and cranny. Shake a tablespoon of plain flour around the tin until it is covered, tip out any excess flour.
- Cream the butter, both sugars and the orange zest together until light and fluffy.
- Beat in the eggs one at a time.
- Fold in the flour, salt and spices until well incorporated.
- Fold in the buttermilk and pumpkin puree.
- Pour the mixture into a tin.
- Bake for 1 1/2 hours to 1 3/4 hours. Until a skewer inserted into the centre of the cake comes out clean.
- Leave the cake to cool in the tin for 30 mins then turn it out onto a cooling rack. Stand the rack over a baking tray.
- Make the glaze by bring the orange juice, orange pare and sugar to the boil. Remove from the heat and with a slotted spoon take out the orange peel and leave to one side, pour the glaze over the cake. Leave to cool completely.(or eat warm without the icing)
- Beat the icing ingredients together and then drizzle over the cake.
- Decorate with the orange peel, gilded blackberries and edible flowers.