Name: Nigella Lawson Pumpkin Bundt Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: British
Ingredients: 250g all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 teaspoon salt; 200g caster sugar; 100g light brown sugar; 2 large eggs; 240g pumpkin purée; 120ml vegetable oil; 120ml milk; 1 teaspoon vanilla extract

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Table of Contents: Nigella Lawson Pumpkin Bundt Cake

Nigella Lawson Pumpkin Bundt Cake

Remember the joy of a beautifully baked cake, filling the kitchen with a warm, comforting aroma? As the days get shorter and a chill fills the air, there’s nothing quite like a slice of something special to lift the spirits.

This Nigella Lawson Pumpkin Bundt Cake is precisely that – a stunningly simple, yet incredibly flavorful cake that embodies the essence of autumn. It’s a recipe that feels both sophisticated and utterly nostalgic, perfect for sharing with loved ones.

This isn’t just any pumpkin cake; it’s a Nigella Lawson Pumpkin Bundt Cake, meaning it’s been touched by the magic of a celebrity chef known for her unfussy, deeply satisfying recipes. The beauty of this bake lies in its moistness, thanks to the pumpkin puree and oil, and the warm spice blend that perfectly complements the sweet pumpkin flavor.

Whether you’re hosting a holiday gathering, looking for a show-stopping dessert for a family dinner, or simply craving a little pumpkin cake comfort on a weeknight, this recipe delivers. It’s a guaranteed crowd-pleaser and a testament to the power of simple ingredients done well. And if you’re looking for more bundt cake ideas, this one sets a high bar!

This recipe is a wonderful example of how to create a truly memorable dessert without hours of complicated preparation. It’s a testament to Nigella’s style – generous, approachable, and always delicious.

Alternate Names & Variations

This recipe is often referred to as a Spiced Pumpkin Bundt Cake, or simply a Pumpkin Bundt. You might also find variations called Autumn Spice Bundt or Orange & Spice Pumpkin Cake, reflecting the bright citrus notes. For a slightly different take, consider adding chopped walnuts or pecans to the batter for a textural contrast.

If you’re a chocolate lover, a swirl of cream cheese frosting with a hint of cocoa would be a delightful addition. Exploring different bundt cake ideas is always fun, but this original recipe is a classic for a reason.

Ingredients: Nigella Lawson Pumpkin Bundt Cake

FOR THE BUNDT CAKE:

* 300 grams soft light brown sugar
* 250 millilitres sunflower oil
* Zest and juice of 1 orange (preferably unwaxed)
* 3 large eggs
* 400 grams plain flour
* 2 teaspoons bicarbonate of soda
* 2 teaspoons ground cinnamon
* ½ teaspoon ground allspice
* 300 grams pumpkin puree (from a 425g / 15-ounce can – save the rest for the No-Churn Brandied Pumpkin Ice Cream)
* Nonstick spray (or sunflower oil and plain flour) for greasing

FOR THE ICING:

* 200 grams icing sugar
* 2 ½ – 3 x 15ml tablespoons fresh orange juice (using orange from above)

* 1 small square of dark chocolate for grating

Step-by-Step Instructions

1. Preheat & Prepare: Preheat your oven to 180°C (160°C fan/Gas Mark 4). Generously grease a 12-cup bundt pan with nonstick spray. Ensure every nook and cranny is covered to prevent sticking. Chef’s Tip: For extra insurance, dust the greased pan with a thin layer of flour, tapping out any excess.

2. Combine Wet Ingredients: In a large bowl, whisk together the soft light brown sugar and sunflower oil until well combined. Add the orange zest and juice, then beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

3. Sift Dry Ingredients: In a separate bowl, sift together the plain flour, bicarbonate of soda, ground cinnamon, and ground allspice. This ensures a light and airy texture. Substitution Tip: If you don’t have allspice, a pinch of nutmeg will work beautifully.

4. Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or folding gently by hand) until just combined. Be careful not to overmix, as this can result in a tough cake.

5. Add Pumpkin Puree: Gently fold in the pumpkin puree until evenly distributed throughout the batter. The batter will be quite liquid, which is perfectly normal.

6. Pour into Pan & Bake: Pour the batter into the prepared bundt pan, ensuring it’s evenly distributed. Bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.

7. Cool in Pan: Let the cake cool in the pan for at least 10-15 minutes before inverting it onto a wire rack to cool completely. Chef’s Tip: Gently run a knife around the edges of the bundt pan to help release the cake.

8. Make the Icing: While the cake is cooling, prepare the icing. In a small bowl, whisk together the icing sugar and orange juice until smooth and glossy. Add more orange juice, a teaspoon at a time, if needed to reach your desired consistency.

9. Glaze & Garnish: Once the cake is completely cool, drizzle the orange icing over the top. Grate a small square of dark chocolate over the icing for a beautiful finishing touch.

Recipe Card Block (Quick Reference)

Prep Time: 20 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 20 minutes – 1 hour 30 minutes
Servings: 8-12
Approximate Calories: 350-400 per slice (depending on slice size)

Why This Recipe Works & Expert Tips

This Nigella Lawson Pumpkin Bundt Cake works so well because of the balance of flavors and the technique used. The oil keeps the cake incredibly moist, while the brown sugar adds a lovely depth of flavor.

The combination of cinnamon and allspice creates a warm, inviting spice profile that perfectly complements the pumpkin. The orange zest and juice brighten the flavors and prevent the cake from being overly sweet.

It’s truly easy comfort food for family dinners or a cozy weekend treat. The bundt pan shape also contributes to the cake’s success, creating a beautiful presentation and ensuring even baking.

Don’t be intimidated by the bundt pan! Proper greasing is key, but once you’ve mastered it, you’ll be making bundt cakes all season long. This recipe is a fantastic way to use up canned pumpkin puree, making it a practical and delicious choice.

Storage, Freezing, and Reheating Tips

Storage: Store the cooled cake in an airtight container at room temperature for up to 3 days.

Freezing: For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. You can also freeze individual slices for a quick treat.

Reheating: While this cake is delicious cold, you can gently warm a slice in the microwave for 10-15 seconds for a more comforting experience. This is a great way to enjoy leftover pumpkin cake!

People Also Ask: Nigella Lawson Pumpkin Bundt Cake

How do you make Nigella Lawson’s Pumpkin Bundt Cake?

This Nigella Lawson Pumpkin Bundt Cake is surprisingly straightforward! You start by combining wet ingredients – brown sugar, oil, orange zest and juice, and eggs. Then, you gently fold in sifted dry ingredients (flour, bicarbonate of soda, cinnamon, and allspice) followed by the pumpkin puree. The batter is poured into a well-greased bundt pan and baked until a skewer comes out clean.

Finally, it’s cooled, glazed with a simple orange icing, and finished with grated dark chocolate. The key is not to overmix the batter, ensuring a tender crumb.

What are the key ingredients in her recipe?

The key ingredients that make this Nigella Lawson Pumpkin Bundt Cake so special are the pumpkin puree, sunflower oil, orange zest and juice, and the warm spice blend of cinnamon and allspice. The pumpkin provides moisture and that classic autumnal flavor. Sunflower oil keeps the cake incredibly moist and tender.

The orange brightens the flavors, and the spices add warmth and depth. These ingredients work together to create a truly unforgettable cake.

How do you prevent a bundt cake from sticking?

Preventing a bundt cake from sticking is crucial! The most important step is thorough greasing. Use a nonstick spray specifically designed for bundt pans, ensuring you cover every nook and cranny. Alternatively, you can grease the pan with softened sunflower oil and then dust it with flour, tapping out any excess.

Letting the cake cool in the pan for 10-15 minutes before inverting also helps. Gently running a knife around the edges can further assist in release.

What glaze or frosting does Nigella suggest?

Nigella Lawson typically suggests a simple orange glaze for this Pumpkin Bundt Cake. She uses icing sugar mixed with fresh orange juice to create a glossy, flavorful glaze that beautifully complements the pumpkin and spices.

She then finishes it with a grating of dark chocolate for a touch of elegance and a contrasting flavor. It’s a light glaze that doesn’t overpower the cake’s delicate flavor.

Conclusion: Nigella Lawson Pumpkin Bundt Cake

So there you have it – a truly exceptional Nigella Lawson Pumpkin Bundt Cake that’s sure to become a new favorite. Don’t be afraid to give it a try; it’s easier than you think! I encourage you to bake this cake and experience the joy of sharing a delicious, homemade treat with your family and friends. I’d love to hear about your baking adventures – please share your photos and comments below!