At the weekend we had an autumnal flat warming (fondly known as a Fallapalooza!). We made heaps of autumnal goodies and scattered skeleton leaves everywhere and I pretty much forgot to take any photos apart from these. I don’t even have pictures of all the food so it’s a good job I took this photo of the menu, made at the last minute with my exciting new alphabet stamps!
The centrepiece was this pumpkin cake, which is actually a spiced pound cake made in my exciting new bundt tin. I originally planned to make two cakes and put them together to look like an actual pumpkin (like this) but once I’d mixed up one lot of batter I realised that two would be an unnecessarily crazy amount of cake! As it was we were sending people home with chunks of cake in their bags, and I’ve been eating mini pumpkin pies for breakfast all week. Yummy.
Hummingbird Bakery spiced pound cake (recipe found here)
1. Beat 230g unsalted butter with 650g caster sugar (yes, really!). Add 5 eggs, one at a time, mixing well after each addition.
2. Beat in 240ml whole milk, 1 tsp vanilla extract and 1/4 tsp lemon extract until well combined.
3. Sift 400g plain flour, 1/2 tsp bicarbonate of soda, 1/2 tsp salt and 1/4 tsp each of ground cloves, ground cinnamon, ground ginger and ground nutmeg into a separate bowl. Add to the liquid ingredients and mix well.
4. Grease a bundt tin and dust with flour so the cake doesn’t stick. Pour in the batter and smooth the top.
5. Bake at 170 c for 60-70 mins until golden brown. Allow to cool slightly before turning onto a wire rack. I got so nervous that the cake was going to stick that I had to get my flatmate to turn it out for me, and then it came out perfectly so I felt silly for panicking!
I will definitely be making this again; it’s really tasty as well as looking amazing thanks to the tin. Got any good bundt recipe recommendations for me?