The Bake Boss

Maple Pecan Pumpkin Bundt Cake.The perfect autumn bake! Recipe below:

INGREDIENTS: Makes 1 x 10-cup Bundt

For the cake
350g plain flour
1½ tsp baking soda
½ tsp baking powder
½ tsp fine salt
1 tbsp pumpkin spice mix
220g vegetable oil
200g light brown sugar
150g caster sugar
4 large eggs, room temperature
425g pumpkin purée
2 tsp vanilla extract
For the maple icing
200g icing sugar, sifted
50g maple syrup
10g salted butter, melted
12 pecan halves, to decorate

METHOD
1. Grease and flour a 10-cup Nordic Ware Bundt tin.
2. Whisk together the dry ingredients.
3. Whisk the oil and sugars, then add the eggs one at a time. Mix in the vanilla and pumpkin purée.
4. Fold in the dry ingredients until just combined.
5. Bake at 160°C fan for 50–60 minutes, until a skewer comes out with a few moist crumbs.
6. Cool in the tin for 10 minutes, then turn out onto a wire rack.
7. Mix the melted butter and maple syrup, then gradually whisk in the icing sugar until thick but pourable. Drizzle over the cooled cake and decorate with pecans.
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