Pumpkin Spice Cake

A delicious recipe to kick off October.  Our pumpkin cake drizzled with cinnamon icing and served with hot coffee makes the perfect autumn indulgence.

  • 300g plain flour
  • 300g caster sugar
  • 2 tsp bicarbonate of soda
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 240mls sunflower oil
  • 60g sour cream
  • 1 x 425g can of pumpkin puree (or the same weight of cooked pumpkin, pureed & cooled)
  • 4 medium eggs
  • 100g toasted walnuts, chopped
For the icing drizzle:
  • 125g icing sugar
  • 1/4 tsp ground cinnamon
  • 2 tbsp boiling water
  • 50g toasted walnuts, chopped

Follow these steps

  • Preheat the oven to 180degC / 160degC fan. Grease and flour a 23cm bundt tin.
  • In a bowl, combine the flour, sugar, bicarbonate of soda, baking powder, salt and spices. Set to one side.
  • In a separate bowl, whisk together the oil, sour cream and pumpkin puree. Add the eggs one at a time making sure to incorporate well between each addition. Add the dry ingredients and carefully mix together until smooth. Fold in the chopped toasted walnuts.
  • Pour the cake batter into the prepared tin and level the top. Place in the pre-heated oven and bake for an hour until a skewer inserted in the centre comes out clean. Remove from the oven and leave to cool in the tin before inverting onto a wire rack to cool completely.
  • To make the icing, mix together the icing sugar & cinnamon then add the boiling water (you may need a little extra water to make a runny consistency). Place the cake on a serving plate and drizzle over the icing. Sprinkle over the walnuts to finish.
  • Cuts into 12 slices.
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