Spiced Pumpkin Bourbon Bundt

‘Autumn Leaves shower like gold, like rainbows, as the winds of change begin to blow’ Dan Millman

This bundt as burnished as Mother Nature’s Confetti is replete with the golden glow of Autumn. Rich Spice, smooth pumpkin and a touch of warming bourbon, the season has never been so comforting. A slice of this takes you on a journey to a hearthside in a stone clad cottage, wrapped in blankets and woollen socks.

You can watch the video here

Autumn Leaves: Mother Nature’s Confetti

The Sugar Crust adds a whole new layer of texture…

It will have you reaching for more……

Cosy Autumn vibes in a bake, it couldn’t be more perfect…

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autumn bakes, fall baking, bundt cake, pumpkin recipe, pumpkin cake, spiced cake, thanksgiving dessert

Yield: 10-12

Author: Suze Morrison

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Spiced Pumpkin Bourbon Bundt

Prep time: 20 MinCook time: 70 MinInactive time: 18 MinTotal time: 1 H & 48 M

This bundt as burnished as Mother Nature’s Confetti is replete with the golden glow of Autumn. Rich Spice, smooth pumpkin and a touch of warming bourbon, the season has never been so comforting. A slice of this takes you on a journey to a hearthside in a stone clad cottage, wrapped in blankets and woollen socks.

Ingredients

• 230g Plain Flour
• ½ tbsp Ground Cinnamon
• ¼ tbsp Ground Ginger
• Pinch Ground Cloves
• Pinch Ground Nutmeg
• 1tsp Bicarbonate of Soda
• 1tsp Baking Powder
• ½ tsp Fine Salt
• 200ml Rapeseed Oil
• 50ml Bourbon
• 200g Caster Sugar,
• 170 Light Muscovado Sugar
• 2 tsp Vanilla Extract
• 3 Large Eggs
• 450g Pumpkin Puree, cooled.
• To coat
• 50g Brown Butter, melted.
• 50g Caster Sugar
• 1tbsp Ground Cinnamon

Instructions

1. Grease and lightly flour a 10-12 cup bundt tin and set aside in the fridge. Preheat oven 170C.
2. In a bowl add the flour, spices, salt, bicarbonate of soda & baking powder and whisk until homogenous. Set aside.
3. In the bowl of a stand mixer, beat the oil, both sugars, eggs, and pumpkin until smooth and the sugar has dissolved. Add the vanilla and beat again.
4. Add half the flour mixture and mix until almost combined. Add the reaming half and gently mix, taking care not to overmix or your cake will be tough.
5. Pour into your prepared pan and bake on the middle shelf for 60-70 minutes, or until a skewer comes out clean. Allow to cool for 30 minutes int the pan before inverting onto a wire rack to cool completely.
6. Once cool, mix the caster sugar and the cinnamon together. Brush the bundt with the melted brown butter and dust with the spiced sugar. Serve in wedges with a glass of Bourbon on the side.

https://gourmetglow.co.uk/recipes/spiced-pumpkin-bourbon-bundt

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