- 250g all purpose flour, a little bit more for the cake tin
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon freshly grated nutmeg
- ½ teaspoon ground cloves
- 110g butter at room temperature, a little bit more for the cake tin
- 2 eggs
- 250g brown sugar
- 115ml buttermilk
- 170g canned pumpkin puree
For this cake I used the Nordicware jubilee bundt tin
1. Pre-heat the oven to 175°C.
2. Butter and flour the cake tin, keep aside.
3. Whisk all the dry ingredients together, keep aside.
4. Beat the butter and the brown sugar with an electric mixer until pale and fluffy.
5. Add the eggs, one by one, and beat until completely incorporated.
6. Add the flour mix into the wet mix in 3 additions, alternating with the buttermilk.
7. Add the pumpkin puree and mix until everything is incorporated.
8. Pour the batter into the cake tin.
9. Bake for around 30 minutes or until a wooden skewer comes out clean.
10. Let it cool on a rack for 30 minutes inside the tin and then turn the cake onto the rack to cool completely.
This recipe is inspired by Martha Stewart