Spiced Pumpkin Bundt with Cinnamon Bourbon Glaze

A wonderfully moist, gently spiced autumn cake made with roasted pumpkin or sweet potato, light muscovado sugar and extra virgin olive oil. Warm with cinnamon, ginger and nutmeg, and finished with a delicate cinnamon bourbon glaze that drips into all the lovely curves of the bundt. You can easily make this vegan by using vegan yogurt and milk.

This is one of those lovely cakes that celebrates the flavours of autumn. Roasted pumpkin brings a delicate earthy sweetness, while sweet potato makes a slightly richer alternative, with both pairing beautifully with the warmth of the spices.

I prefer roasting the pumpkin rather than boiling it, as it concentrates the flavour and prevents the cake from becoming too wet.

The extra virgin olive oil lends a subtle fruity richness, keeping the crumb tender without the need for butter.

The cake is naturally egg-free and contains no bicarbonate of soda. It will have a close, moist crumb rather than a particularly light and airy texture.

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Yield: 8

Author: Suze Morrison

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Spiced Pumpkin Bundt with Cinnamon Bourbon Glaze

Prep time: 20 MinCook time: 45 MinTotal time: 1 H & 5 M

A wonderfully moist, gently spiced autumn cake made with roasted pumpkin or sweet potato, light muscovado sugar and extra virgin olive oil. Warm with cinnamon, ginger and nutmeg, and finished with a delicate cinnamon bourbon glaze that drips into all the lovely curves of the bundt.

Ingredients

For the Cake

• 210g cooked pumpkin or sweet potato, mashed until smooth
• 100g light muscovado sugar
• 60g caster sugar
• 50ml extra virgin olive oil
• 120ml whole milk
• ¾ tsp vanilla bean paste
• 200g self-raising flour
• 1½ tsp ground cinnamon
• ¾ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground allspice
• A pinch of fine sea salt

For the Cinnamon Bourbon Glaze

• 90g icing sugar, sifted
• 1–2 tbsp bourbon
• ¼ tsp ground cinnamon
• A little vanilla bean paste

Instructions

1. Preheat the oven to 160°C fan. Thoroughly grease and flour a 5-cup bundt pan, taking care to coat all the little grooves and details.
2. If preparing your own pumpkin or sweet potato, roast or steam until completely tender. Allow to cool before mashing into a smooth purée, making sure any excess moisture has been removed.
3. In a large mixing bowl, combine the light muscovado sugar, caster sugar and extra virgin olive oil. Stir in the pumpkin or sweet potato purée and vanilla bean paste until smooth.
4. In a separate bowl, sift together the self-raising flour, cinnamon, ginger, nutmeg, allspice and salt.
5. Gently fold the dry ingredients into the pumpkin mixture, alternating with the milk, until just combined. Take care not to overmix.
6. Spoon the batter into your prepared bundt pan, filling it no more than three-quarters full. Smooth the surface and bake for approximately 35–45 minutes, or until a skewer inserted into the centre comes out clean.
7. Leave the cake to cool in the pan for 15 minutes before carefully turning out onto a wire rack to cool completely.
8. To make the glaze, mix the icing sugar, cinnamon and vanilla with just enough bourbon to create a thick but pourable consistency.
9. Drizzle the glaze over the cooled cake, allowing it to trickle naturally down the sides.

https://gourmetglow.co.uk/recipes/spiced-pumpkin-bundt

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