Description
A rich and moist pumpkin bundt cake inspired by Nigella Lawson, warmly spiced and perfect for autumn gatherings.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 180°C.
- Grease and flour a bundt cake pan.
- In a bowl, mix flour, baking powder, baking soda, spices, and salt.
- In another bowl, whisk caster sugar, brown sugar, and eggs until smooth.
- Add pumpkin purée, oil, milk, and vanilla extract and mix well.
- Gradually fold the dry ingredients into the wet mixture.
- Pour the batter into the prepared bundt pan.
- Bake for 45–50 minutes until a skewer comes out clean.
- Allow the cake to cool in the pan for 10 minutes.
- Turn out onto a wire rack and cool completely before serving.
Notes
The cake improves in flavor after resting for a few hours. Serve plain or dusted with powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Keywords: pumpkin bundt cake, nigella lawson cake, pumpkin cake, spiced cake, dessert