Spiced Pumpkin Bundt Cake

Impress your guests with this delightful Halloween desert, ready in less than an hour!
Spiced Pumpkin Bundt Cake with Caramel Buttercream
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Spiced Pumpkin Bundt Cake with Caramel Buttercream
October 18, 2018
Preparation Time 30 minutes
Cooking Time 25 minutes
Serves 4-6


PHOTO BY Katelyn Allegra & Cassandra Upton
RECIPE BY Katelyn Allegra

INGREDIENTS

For the cake

4 spinneysFOOD Organic Free Range Eggs, at room temperature
380g soft brown sugar
500ml vegetable or canola oil
385g cake flour
2 tsp bicarbonate of soda
2 tsp spinneysFOOD Ground Cinnamon
1 tsp mixed spice
1 tsp ground cloves
1 tsp ground nutmeg
1 tsp fine salt
500ml (500g) pumpkin purée

For the caramel Buttercream

125g salted butter, softened
250g icing sugar, sifted
125g tinned caramel or dulce de leche
45-60ml (3-4 tbsp) milk
200g icing sugar, sifted, extra
30ml milk, extra
Green food colouring
Orange food colouring
1 flat-bottomed ice-cream cone

METHOD

  • 1

    Preheat the oven to 140°C/gas mark 1. Grease a 10-cup (2.5L) Bundt pan and dust it with flour, tapping out any excess. If you have two the same size, grease both, otherwise we’ll be using the same mould twice to make two cakes.

  • 2

    Place the eggs, sugar and oil in the bowl of an electric mixer and beat until light and creamy – about 8 minutes. In a separate bowl, mix together all the dry ingredients. Add the dry ingredients gradually to the egg mixture until combined, then add the pumpkin purée.

  • 3

    Spoon half the batter into the Bundt tin and bake in the preheated oven for 1 hour or until a skewer inserted into the cake comes out clean. Cool the cake in the pan for 20 minutes on a rack, then tap out to cool completely. Clean the mould, prepare it as before and bake the remaining cake batter to form two layers.

  • 4

    To make the buttercream, place the butter and half the icing sugar in the bowl of an electric mixer fitted with a whisk attachment and cream until light and fluffy – about 8 minutes. Add the rest of the icing sugar, caramel and milk and whisk well. Use the frosting to sandwich the two Bundt cakes on top of one another.

  • 5

    To make the orange glaze, combine the icing sugar and milk to make a thick frosting the consistency of honey. Tint a small amount green and the rest orange. Spread the orange frosting over the top of the cake and allow it to drip down the sides. Cover the ice cream cone in green frosting and insert it into the middle to form the stem.

NOTES