Recipe: Spiced Pumpkin Bundt Cake

PUBLISHED: 16:11 10 October 2016 | UPDATED: 16:11 10 October 2016

Recipe: Spiced Pumpkin Bundt Cake

Recipe: Spiced Pumpkin Bundt Cake


Britain’s youngest baker, Amy-Beth Ellice shares her simple and beautiful autumn-themed Halloween dessert for the whole family to enjoy

(Serves 12)


475g (1lb 1oz) plain flour

2 tsp baking powder

1 tsp bicarbonate of soda

2 tsp ground cinnamon

1½ tsp ground cloves

1 tsp ground mixed spice

1 tsp ground nutmeg

¼ tsp salt

410g (14¼oz) granulated sugar

250ml (8fl.oz) vegetable oil

4 eggs

1 x 425g (15oz) tin pumpkin purée

For the cream cheese frosting:

75g (3oz) butter

225g (8oz) cream cheese

175g (6oz) icing sugar, sifted

3-4 tbsp milk, plus more if needed

To decorate:

Small flowers and autumn berries


1.Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4 and lightly grease a bundt or ring cake tin with butter or a flavourless oil spray.

2.Sift the flour, baking powder, bicarbonate of soda,cinnamon, cloves, mixed spice, nutmeg and salt into a large bowl and mix together.

3.Beat the sugar and vegetable oil in the bowl of a freestanding electric mixer fitted with a paddle attachment (or you can use a handheld electric whisk and mixing bowl) on a medium speed for 1–2 minutes or until the sugar is incorporated. Scrape down the sides of the bowl and paddle with a spatula. Add the eggs one at a time, beating well after each addition. Reduce the speed and add the pumpkin and beat until combined.

4.On a low speed, add the flour mixture in two additions and beat on a higher speed for 1–2 minutes until fully incorporated.

5.Pour the mixture into the prepared tin and bake for 1 hour until a skewer inserted into the cake comes out clean. Leave for 5 minutes before turning out of the tin onto a wire rack and leave to cool completely.

6.For the cream cheese frosting, beat the butter in the bowl of a free-standing electric mixer (or you can use a handheld electric whisk and mixing bowl) until soft and creamy, then beat in the cream cheese, icing sugar and milk until you reach a pouring consistency.

7.When the cake has cooled completely, place on a cake stand. Put the icing in a jug and pour over the top of the cake, allowing it to drip down the sides.

8.Decorate with fresh autumn flowers and berries.



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