Late last year I spotted a beautiful bundt tin in a blog (used for a lemon and poppy seed cake recipe as it happens) and fell in love. With some birthday and Christmas money burning a hole in my pocket I decided this was what I wanted to spend it on more than anything else. I tracked one down at Amazon and could hardly contain myself until it arrived.
It’s absolutely gorgeous and you can see the effect in the original post in the blog “DeliciousDeliciousDelicious” here.
I put it in my cupboard with all the other baking tins and there it stayed. I was almost afraid of it. Its beauty taunted me every time I reached for an ordinary round cake tin or a muffin tin, especially if I had to move it out of the way to get to the tin I wanted.
The truth is, I didn’t quite know what to do with it. I have never made a bundt cake in my life and didn’t know if I could just use any old cake recipe – imagine how disappointed I would feel if the cake stuck to the tin, or sank, or didn’t work for some reason, perhaps because bundt cake mixture is different from other cake mixtures.
Then the tin made another appearance in the same blog, this time used for a pumpkin spice cake – and the spell was broken. I couldn’t wait to bake one for myself.
It was simplicity itself to make, the only tricky part being getting hold of all the ingredients. The recipe uses a tin of pumpkin purée. I searched in all my local supermarkets; Tesco, Sainsbury’s, Morrison’s and the Co-op. None of them had it, or had even heard of it.
I was considering ordering it from Amazon when I mentioned it to a colleague at work and she said she had one at home that she got from Waitrose. I immediately sent an email to Nick, who works in Sheffield where there is now a large Waitrose store, and off he toddled in his lunch break to grab the last two tins on the shelf. That’s love for you, isn’t it !
I took the cake to my friend Pat’s Macmillan coffee morning. There were lots of other yummy cakes on sale, plus scones to die for, but my pumpkin cake won me the star baker award. It just goes to show what a difference a posh tin will make !
Pat recently visited her son who lives in Texas and she told me that all the American housewives used tinned pumpkin purée to make their famous pumpkin pies etc. So I didn’t feel too guilty about not buying a real pumpkin and making my own.
Not only did the cake look good, it tasted wonderful too. I will definitely be making one of these for our Children in Need cake stall at work later this month. It will be interesting to see how well it sells. Normally, the best sellers are the glamorous cakes with lots of gooey icing on top, such as coffee and walnut or chocolate. Cakes that are slightly out of the ordinary take longer to sell, apart from the good old carrot cake which the public seem to have a liking for. Come to think of it, that is also usually slathered in a sweet frosting so maybe that’s the key.
Maybe I should decorate my gorgeous swirly cake with some gooey icing, or at least a drizzle of something……….but would it spoil the look ??
Here’s the recipe anyway. I have the approval of DeliciousDeliciousDelicious to reproduce it and you can see the original post on his blog here. I am most grateful to Peter for allowing me to pinch his idea, not only for the recipe, but also using exactly the same tin and a very similar photo !! Which just goes to show that perfection is hard to improve upon.
200g plain flour
4 tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
2 tsp cinnamon
1 tsp nutmeg
250g soft brown sugar
50g Brazil nuts, chopped
3 eggs, lightly beaten
190ml vegetable oil
1 tsp vanilla extract
1 x 400g tin pumpkin purée
Pre-heat the oven to 175°C/155° fan. Grease and flour your bundt tin*.
In a medium bowl, mix together the flour, baking powder, bicarb, salt and spices.
In a large bowl, mix together the beaten eggs, oil, sugar vanilla extract and pumpkin purée, until well combined. Stir in the chopped brazil nuts.
Tip the flour mixture into the bowl and fold in, making sure everything is well combined. Pour the mixture into the bundt tin and level the top.
Bake for 40 minutes, or until the cake passes the usual tests. Cool in the tin for ten minutes then turn out onto a wire rack.
Cuts into 12-16 slices.
*If you haven’t got a bundt tin, use a 25cm square tin. Otherwise you will find the tin at Amazon here.