If, like me, you've ever wondered about the ‘taste’ of autumn, well, the answer is in this bundt. You know, like that taste of Christmas you get in your mouth after you step outside on a premature winters day for the first time and it carries that indescribable smell/taste combination. How wonderful for us winter babies.
This was my first ever pumpkin encounter, I enjoyed it, but I think the dogs enjoyed it more – something about the pumpkin being good for their insides or some other dog fact that my sister picked up off her iPhone on Google. Saying that, the taste of this cake was very deep and spicy, it carries that classic flavour combo of wintry spices – cloves, cinnamon (which I forgot to add like a spaz), ginger… really warming gingerbread man flavours that bring you right back to the fireplace with a hot choc.
I can see this cake going well with a tangy cream cheese glaze, one with the addition of water to make it a satisfying pouring consistency. None of my recipes tend to have what this one contains – a secret ingredient! That’s right ladies and gentleman, enter...ROLLED OATS. A thick, un-palpable paste of oats is stirred (not without a fight of course) into this cake batter and you wouldn’t even know it was there! But I think it’s necessary cos’ it adds an autumnal extra to this pumpkin bundt, enjoy :)
2 cups caster sugar
3 cups plain flour
4 medium eggs
1 tbsp milk
1 can of pumpkin
226g unsalted butter, softened
3/4 cup oats
1/4 cup boiling water
1 tsp salt
2 tsp vanilla extract/powder
2 tsp baking soda
For the pumpkin spice:
1 tsp cinnamon (I missed this out)
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 ground nutmeg
Icing sugar to dust
- Preheat the oven to 170C and grease a bundt tin.
- Boil the kettle, place 1 cup of oats in a small bowl and pour the 1/4 cup boiling water over the oats and stir. Leave the thick paste to set.
- Put the sugar and butter in the bowl of a freestanding mixer and mix on low speed till fluffy.
- Add the eggs one at a time whilst the mixer is still stirring the batter.
- Keep the mixer on, and one at a time - add the pumpkin, oat paste and vanilla. Raise the speed until the oats look better incorporated and then reduce the speed again.
- Add the flour one cup at a time followed by the pumpkin spce, BS and salt.
- The batter will appear thick, keep mixing and add a tbsp of milk (or two) until it has loosened slightly.
- Plop the batter into the cake tin and smooth the top.
- Place into the oven on the top shelf and bake for 60 minutes.
- Let cool in the pan for ten minutes, invert it out and serve!