Sugar and spice and all things nice
I am loving my new bundt tin (bought especially for the fallapalooza). I also have a long term love of pumpkins so this pumpkin spice bundt cake recipe was crying out to be made. The only issue is that it’s huge so you end up with an awful lot of cake! I was very popular with my colleagues last week as I had to take at least half of this cake in to the office to stop myself from eating it all (yes, I know this is a recurring theme). I must admit they were all a little bit sceptical when I said it was a spiced pumpkin cake but I got nothing but compliments once they tasted it!
1. Beat 2 cups granulated sugar and 1 cup (227g) butter in a large mixing bowl until light and fluffy. Add 4 large eggs one at a time, mixing until well incorporated.
2. Mix in 1 cup canned pumpkin, 1 cup sour cream and 2 tsp vanilla extract until well blended.
3. Add 3 cups plain (all-purpose) flour, one at a time, mixing slowly. Finally, stir in 1 tbsp ground cinnamon, 2 tsp baking soda and 1 tsp salt.
4. Pour the batter in to a greased and floured bundt tin and bake for 60 minutes at 180 c / 350 f.
5. Realise you need more canned pumpkin for the glaze, curse yourself for chucking the last few spoonfuls in the bin earlier, and google a cinnamon glaze recipe to use instead.
6. Mix 1 cup icing sugar, 1/2 tsp ground cinnamon, 1/2 tsp vanilla extract and 1 to 2 tbsp milk in a bowl until smooth. You want a nice thick consistency that will drip down the side of the cake. Once the cake has cooled put it on a place and drizzle the glaze over the top.