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GSABO - S2 - Recipes

Pumpkin Bundt Cake with a Hint of Spice

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Cake:

  • 3 1/2 cups flour
  • 1 tbsp ginger, ground
  • 1 1/2 tsp mixed spice, ground
  • 1 1/2 tsp cinnamon, ground
  • 1 1/2 tsp cloves, ground
  • 2 1/2 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 4 eggs, large
  • 1 1/4 cup brown sugar
  • 1/2 cup honey
  • 1 cup vegetable oil
  • 1/4 cup orange juice
  • 2 tsp vanilla extract
  • 2 tsp orange zest

Pumpkin puree:

  • 600g pumpkin, sliced
  • 2 tbsp brown sugar
  • 1 tbsp oil
  • pinch salt

Glue:

  • 1 cup icing sugar
  • 2 tbsp orange juice

Filling:

  • 2 egg whites
  • 1/4 cup corn syrup
  • 1/2 cup brown sugar
  • 2 tbsp water

Fondant:

  • 450g mini marshmallows, white
  • 1 kg icing sugar
  • 1 tsp clear vanilla extract
  • 4 tbsp water
  • 100g vegetable shortening
  • orange gel food colouring
  • green gel food colouring
  • brown gel food colouring

Preparation method

Cake:

  • Preheat oven to 160 C and grease 2 x 7inch half bundt pans very well
  • In a large bowl, mix together all the dry ingredients
  • In another large bowl, beat the eggs lightly and add the remainder of the ingredients
  • Mix well and add the dry to the wet and mix until just well combined
  • Stir in the pumpkin puree
  • Pour batter into the bundt pans and bake for 50 minutes or until a skewer comes out clean
  • Cool on a rack for 10 minutes before turning the cakes out
  • Once cakes have cooled slightly, turn them over and level the tops

Pumpkin puree:

  • Sprinkle pumpkin with salt and sugar, then coat with oil
  • Cover with foil and bake at 200 C for 25 minutes
  • Process to make a puree

Glue:

  • Combine icing sugar and orange juice to make a paste
  • Brush the paste all over the cake so that the fondant sticks on the cake covering

Filling:

  • Combine sugar, water and syrup in a pan and bring to a violent boil for 5-7 minutes
  • Meanwhile, whip egg whites to stiff peaks then slowly add the hot sugar mixture
  • Use this filling to sandwich the 2 cakes

Fondant:

  • Add 2 tbsp. of water to marshmallows and heat in microwave until melted
  • Once dissolved, add the clear vanilla extract
  • Grease the bowl of your mixer with margarine and add the melted marshmallows
  • Add half the icing sugar and mix, add the remainder of the water and sugar
  • Mix with a dough hook, add a bit more sugar if it’s too soft
  • Once fondant is combined, knead with greased hands until pliable
  • Pull out 2 small fondant balls and set them aside - colour one green and one brown
  • Colour the rest of the fondant with orange
  • Roll out and cover your cake