Pumpkin Bundt Cake With A Hint Of Spice Recipe

Carol Ndovela's showstopper cake is fun, colourful and all kinds of yummy!


Ingredients

Cake

  • 3½ cups flour
  • 1 tbsp ground ginger
  • 1½ tsp mixed spice, ground
  • 1½ tsp cinnamon, ground
  • 1½ tsp cloves, ground
  • 2½ tsp bicarbonate of soda
  • ½ tsp baking powder
  • 1 tsp salt
  • 4 large eggs
  • 1¼ cup brown sugar
  • ½ cup honey
  • 1 cup vegetable oil
  • ¼ cup orange juice
  • 2 tsp vanilla extract
  • 2 tsp orange zest

Pumpkin Puree

  • 600 g pumpkin, diced
  • 2 tbsp brown sugar
  • 1 tbsp oil
  • Pinch salt

Glue

  • 1 cup icing sugar
  • 2 tbsp orange juice

Filling

  • 2 egg whites¼ cup corn syrup
  • ¼ cup corn syrup
  • ½ cup brown sugar
  • 2 tbsp water

Fondant

  • 450 g mini white marshmallows
  • 1 kg icing sugar
  • 1 tsp clear vanilla extract
  • 4 tbsp water
  • 100 g vegetable shortening
  • Orange gel food colour
  • Green gel food colour
  • Brown gel food colour

Preparation

Cake

  1. Preheat oven to 160°C and grease a 2x 7inch half bundt pans very well.
  2. In a large bowl mix all the dry ingredients together.
  3. In another large bowl beat the eggs lightly and add the remainder of the ingredients.
  4. Mix well and add the dry to the wet and mix just till well combined
  5. Stir in the pumpkin puree
  6. Pour batter into the bundt pan and bake for 50min or until a skewer comes out clean
  7. Cool on a rack for 10min before turning the cakes out
  8. Once cakes have cooled slightly, turn them over and level the tops.

Pumpkin puree

  1. Sprinkle pumpkin with salt, sugar and coat with oil
  2. Cover with foil and bake at 200C for 25 min
  3. Process to make a puree

Glue

  1. Combine to make a paste
  2. Brush the paste all over the cake so that the fondant sticks on the cake covering.

Filling

  1. Combine sugar, water and syrup in a pan and bring to a violent boil for 5-7min
  2. Meanwhile whip egg whites to stiff peaks then slowly add the hot sugar mixture
  3. Use this filling to sandwich the 2 cakes

Fondant

  1. Add 2 tbsp. of water to marshmallows and heat in microwave until melted
  2. Once dissolved add the clear vanilla
  3. Grease the bowl of your mixer with margarine and add the melted marshmallows
  4. Add ½ the icing sugar and mix, add the remainder of the water and sugar
  5. Mix with a dough hook, add a bit more sugar if it’s too soft
  6. Once fondant is combined, knead with greased hands until pliable.
  7. Pull out 2 small fondant balls and set them aside – colour one green and one brown
  8. Colour the rest of the fondant with orange
  9. Roll out and cover your cake…
Recipe by Carol Ndovela (The Great South African Bake Off contestant, season 2)
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