Adapted from Nigella Lawson – Simply Nigella
For the Cake:
- 300g soft light brown sugar
- 250g unsalted butter, melted
- zest of 1 lemon
- 3 large eggs
- 400g plain flour
- 2 teaspoons bicarbonate of soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground allspice
- 300g pumpkin puree from a can
For the Glaze:
- 200g icing sugar
- 2tbsp lemon juice (using orange from above)
- Preheat the oven to 175°C. Spray your bundt tin with non-stick cooking spray.
- In the bowl of an electric mixer beat together the sugar, melted butter and the finely grated zest of the lemon until combined, scraping down the bowl once or twice as you go. Add the eggs, one at a time and mix until fully incorporated.
- Sift together the flour, bicarb and spices in a large bowl and set aside.
- Scoop the canned pumpkin puree into the cake batter and mix to combine, add the flour and spices and mix to combine. Pour the batter into your prepared bundt tin.
- Bake in the preheated oven for 45-55 minutes. The cake should be coming away from the edges of the tin and a cake tester will come out clean. Remove to a wire rack, leaving the cake to cool in its tin for 15 minutes.
- Gently prise the cake away from the tin with your fingers, paying particular attention to the part around the funnel, then turn out the cake onto the wire rack and leave to cool completely.
- To make the glaze mix the icing sugar and lemon juice together in a bowl. Place the cake on a cake stand and drizzle the glaze over the cake using a spoon. Try not to be too neat about it, you want it to look haphazard and deliciously rustic.
This cake will keep for up to 4 days if kept in an airtight container.
Keywords: Bundt Cake, Cake, Pumpkin Spice, Baking, Autumn