Pumpkin Bundt with Salted Caramel Frosting & Cinnamon Ice Cream
This pumpkin Bundt is lightly spiced with cinnamon, vanilla, nutmeg, and ginger, perfect for celebrating special occasions in Autumn.
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Introduction
We don’t have Thanksgiving in England but if we did this would be on the menu. I think Thanksgiving has such a wonderful sentiment of gratitude without the distraction and stress of finding everyone the perfect gift, which also allows the focus to be shifted onto the food which would, of course, make it by far my favourite holiday!
Ingredients
| For the 12-cup Anniversary Bundt® pan: | |
|---|---|
| 15g (1tbsp/½oz) | butter |
| 15g (1tbsp/½oz) | plain flour |
| For the cake: | |
| 375g (1½ cups/ 3 sticks/ 13oz) | unsalted butter, softened |
| 500g (2½ cups/1lb 2oz) | caster sugar |
| 6 | eggs |
| 2 tsp | vanilla bean paste |
| A pinch of | salt |
| 325g (1½ cups/11½ oz) | pumpkin purée |
| 1 tsp | ground cinnamon |
| 1 tsp | ground ginger |
| 1 tsp | mixed spice |
| ¼ tsp | ground nutmeg |
| 400g (3 cups/14oz) | self-raising flour |
| For the frosting: | |
| 60g (½ stick/2¼ oz) | unsalted butter |
| 85g (½ cup/3oz) | soft dark brown sugar |
| 85ml (⅔ cup/5½ tbsp) | double cream |
| A pinch of | sea salt |
| 125g (1 cup/4½oz) | icing sugar |
| To decorate: | |
| 100g (¾ cup + 2tbsp/3½oz) | pecans |
| A red ribbon (optional) | |
| To serve: | |
| 500ml (18fl oz) | tub of vanilla ice cream, softened |
| 1 tbsp | ground cinnamon |
Essential kit
You will need: a 12-cup Anniversary Bundt® pan and a wire rack.
Method
Preheat your oven to 160°C fan/180°C/350°F/gas 4.
Melt the butter, then use a pastry brush to brush it generously over the inside of a 12-cup Anniversary Bundt® pan, being careful to get into every nook and cranny. I find it easier to brush from the base up to prevent any butter pooling. Sift over the flour, moving the pan from side to side to coat it evenly, then tap it while inverted to remove any excess flour. Set aside until ready to use.
Cream the butter and sugar together until pale and fluffy. Add the eggs, mix well, then add the vanilla, salt, pumpkin purée and spices. Mix well until even. Sift over the flour, mix again and pour into the prepared pan. Bake for 1 hour or until a skewer inserted into the cake comes out clean. Leave to cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.
To make the frosting, add the butter, sugar, cream and salt to a small saucepan and bring to the boil. Remove from the heat and leave to cool for 10 minutes. Tip in the icing sugar and mix until smooth. Pour over the Bundt, decorate with pecans and add a large red bow, if you wish.
When the ice cream is soft, stir through the cinnamon and then re-freeze. Scoop into the centre of the Bundt to serve. This Bundt will keep for up to 5 days in an airtight container.
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