spiced pumpkin bundt cake with maple butter glaze

I cook with pumpkin all the time as they're a year round item in Australia. It seems to be much more seasonal in the Northern Hemisphere and with the advent of Fall, the internet is filled with pumpkin flavoured goodies.

Not wanting to be left behind I headed into the kitchen and came up with a pumpkin and maple flavoured cake recipe. Today I'm sharing the recipe with you - a spiced pumpkin bundt cake with a maple butter glaze.

I'm in Brisbane at the moment visiting my Dad and carried some frozen oven roasted pumpkin puree in my carry-on. Every-one does that don't they? To make the puree, I placed a 400g chunk of seeded but unpeeled pumpkin in foil and roasted it in a 200°C oven until it was fork tender. Once cool, the flesh comes away easily from the skin and I mashed the flesh with a fork. The 400g chunk yielded exactly one cup of pumpkin puree which is what you'll need for this recipe.

I used my Dad's bundt tin which is a 5 cup bundt tin and topped the cake with a maple butter glaze and some of my favourite maple glazed pecans but regular pecans would do just as well. 

Here's the recipe for you which makes a medium bundt cake or an 8 inch cake. For all my recipes I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams and my oven is a conventional gas oven not fan forced, so you may need to reduce your oven temperature by 20°C.

Spiced pumpkin bundt cake with maple butter glaze 
1½ cups plain flour
1 slightly heaped tsp bicarb soda
1 tsp ground ginger
1 tsp cinnamon
¼ tsp nutmeg
pinch salt
2 eggs
½ cup caster sugar
½ cup brown sugar
1½ tsp vanilla extract
½ cup vegetable oil
1 cup pumpkin puree

To decorate – pecan halves

Heat the oven to 180°C. Butter and flour a 5 cup bundt pan then place in the fridge.

Sift the dry ingredients into a medium size bowl. Set to one side. In a large bowl mix together the eggs, the sugars and the vanilla. Whisk in the oil and mix until it is smooth. Add the flour followed by the pumpkin puree in batches to form a runny batter. Pour the batter into the prepared tin and bake for 40-45 minutes at 180°C, until golden brown and the cake tests done when a skewer is inserted. Cool the cake for 15 minutes on a rack before turning it out and allowing it to cool.  Make sure the cake is completely cool before glazing it and decorating with pecan halves. I glazed mine with some maple syrup and you can find the recipe here. 

Maple Butter Glaze
60 g icing sugar
10 g unsalted butter, melted and warm
10 mls maple syrup
1-2 tsp warm water

Sift the icing sugar into a small bowl. Add the melted butter, maple syrup and water and mix with a spoon until smooth. The glaze will thicken slightly if it sits around, so stir through a little more warm water if you need to – it should be the consistency of runny honey.

I hope you give this recipe a try as it's pretty quick and easy to put together and it's packed with flavour. Dad and I both cut small slices of cake and within 5 minutes returned to cut ourselves another slice because it was so tasty. The cake keeps really well and the flavour improves over time. A week after baking the cake was still moist and as it had absorbed all the maple butter glaze by then, it was even more delicious.

See you all again next week with some more baking from my kitchen.

Bye for now,


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