8 January 2017

Pumpkin and pecan bundt cake

I know you think I’ve gone pumpkin crazy but really it’s not that bad at all. I may have spammed you with a high ratio of pumpkin recipes but be honest they were really delicious right? So yes, once again I have a great recipe that’s so simple and easy but so so so yum! I give you my pumpkin and pecan bundt cake. A beautifully moist cake with crunchy pecan nuts and lemon icing drizzled on top. Ooh the decadence ;)

To make this beauty I added some ginger, cinnamon and a hint of nutmeg. Aka almost pumpkin spice and everything nice. I used my fav roasted pumpkin for this cake, but cooked or canned pumpkin should work just as well. Also for this recipe no mixer is needed so  you can just whisk things together in a jiffy.

Pumpkin and pecan bundt cake

I really am a big fan of the Nordic Ware bundt pans and thanks to my lovely sissy CuliNessa I now have this beauty in my possession (yes, my precious). I was a bit scared to overfill the pan so I didn’t use all the batter but I’m fairly confident that it should fit without massive overflow. Also make sure you spread out the batter to the sides. The middle will always poof up a bit, but if the sides aren’t covered you get a weird looking floating bundt. Any strange poofies or overflow can always be cut off, but that’s just such a waste of cake and wasting cake is not something we do.

Pumpkin and pecan bundt cake

Personally I prefer cooling the cake for 20 minutes, then after lightly tapping it on the counter I demold it. Then return the bundt to the pan cover it with a clean dampened kitchen towel and leave it to cool completely before unmolding again. Why you ask? Because I don’t want the cake to become too dry during cooling. We want a yummy moist cake don’t we.

Pumpkin and pecan bundt cake

Ingredients cake
225 gr sugar
525 gr flour
15 gr baking powder
3 gr baking soda
7 gr salt
1.5 tsp ginger
1 tsp cinnamon
pinch nutmeg
525 gr roasted pumpkin puree
4.5 eggs (M)
180 ml sunflower oil
130 gr chopped pecans

Ingredients icing
juice of 1/2 lemon
75-100 gr powdered sugar

Preheat oven to 170 C.
Butter bundt pan and dust with flour.
Place all the dry ingredients in a mixing bowl and give it a few swirls with a whisk to blend together.
“Steal” one table spoon of the dry mix and add that to the pecans. This will prevent them from sinking to the bottom of the cake whilst baking.
Next whisk the pumpkin puree together with the eggs and oil until well blended.
Now add half the dry ingredients to the wet mix and give it a few stirs with a wooden spoon or spatula.
Add in 3/4 of the pecans and the remaining dry mix. Continue stirring until just combined. It’s ok if a few “white streaks” remain.
Spread out 2/3 of the batter in the bundt pan.
Add the rest of the pecans to the remaining batter, give it a quick stir then add to the bundt pan.
Place on the middle rack of oven and bake for about 50 minutes.
Let the cake cool for at least 20 min before gently tapping on counter top and releasing from pan.

To make the icing, simply combine lemon juice and sugar and stir until smooth.
Once the cake has completely cooled drizzled the lemon icing on top and you’re good to go.

If you liked this recipe, be sure to check out my other recipes here.

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