After the unexpected success of the Halloween Pumpkin Cake Lawrence, my boyfriend, very strongly suggested that it might be a good idea to make him a pumpkin cake for his birthday. Of course, it was totally up to me, but if I wanted to make a pumpkin cake, well that would be a really nice idea.
What you need
- 300g soft light brown sugar
- 250ml sunflower oil
- Zest and juice of 1 orange (saving 2 table spoons for icing)
- 3 eggs
- 400g plain flour
- 2 tsps bicarbonate of soda
- 2 tsps ground cinnamon
- 2 tsps ground allspice
- 300g pumpkin
- 200g icing sugar
It’s really easy
- If, like me, you’re working from pumpkin left over from Halloween and frozen, leave it for a few hours to defrost. Once it’s defrosted use a hand held mixed to blitz it into a puree.
- Pre heat the oven to 180 degrees and use butter or some sunflower oil to grease a bundt tin, being sure to get into the corners.
- In a large bowl, beat together the sugar, oil, the finely grated zest of half the orange and 2 tbsps of its juice until smooth.
- Add the eggs and beat again.
- In another bowl mix together the flour, bicarbonate of soda, cinnamon and allspice making sure it’s all mixed well.
- Add the pumpkin puree into the wet mixture, and when combined add the dry ingredients.
- Mix well into a smooth batter and add to the bundt tin and put into the oven.
- Bake for 50 minutes, but check at 40. My cake overflowed, but that just made a smaller, unexpected cake pile on the shelf below. Which was equally yummy. Put something below your cake in the oven in case yours overflows too.
- When the cake is cooked and a skewer comes out clean put on a wire rack to cool. After around 15 minutes gently remove from the tin, paying careful attention to not breaking the edges.
- Mix the icing sugar with 2tbsp of orange juice and enough water to make a lose and runny icing to drizzle over the top of the cake. It will run down the sides and soak in – and your cake will be beautiful!