Pumpkin Double Bundt Cake

This cake is made by making two medium sized bundt cakes and stacking them to get a pumpkin shape. A simple, chic alternative to spook overload.

Preparation time: 20 mins

Baking time: 35-45 mins

Serves: 12

You will need;

2 Medium Original Nordicware Bundt Cake Pans


Ingredients:
400g self raising flour
2 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
1 tsp allspice
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
600g caster sugar
340g pureed pumpkin
4 Large Baking Eggs
250ml vegetable oil


Preheat the oven to 180 degrees. Grease and flour the bundt pans.
Sift the flour with the spices, baking powder, soda and salt. Set aside.
In a large bowl mix together the sugar, pumpkin, eggs and oil.
Gently fold in the flour mixture.
Divide the mixture equally between the two pans, filling ¾ of the way and bake for 35-45 mins or until a cocktail stick inserted into the centre of each cake comes out clean. Leave to cool for 20 mins, then turn out onto a wire rack to cool completely.

Glace Icing

Glace Icing

40g unsalted butter, softened
125g icing sugar, sifted
2-4 tbsp water
Orange food colouring

Melt the butter in a saucepan. Stir in the icing sugar. Add water , one tablespoon at a time and stir until it reaches the consistency of a thick syrup. Place the bottom of each cake together to form a pumpkin, place on a cake stand and drizzle the icing over the cooled cake.

To Decorate

You will need;

100g green sugarpaste

Knead the sugarpaste until soft and pliable. Roll with your hands making one end thinner than the other. Twist to make grooves and the place into the hole at the top of the cake.