Pumpkin, Orange and Rye Bundt Cake. A deliciously moist, decadent cake that exudes citrus hints balanced by the sweetness of the pumpkin and Christmas spices. However, the real surprise flavor element in this cake is the rye flour, delivering a very intriguing twist of flavor and texture to the realm of cakes.
Song of the day: Get Up by Mother Mother.
I have to admit, it is indeed a pretty scenery to look outside the window and everything is immaculately white.
Sometimes, though, I do that too often. I mean, looking outside the window at the wintery landscape and not daring to venture outside.
So, after being in the house since Sunday, I thought today was finally time for me to go out and walk to yoga.
Snowflakes were falling down softly and it was actually a pretty scene if I wasn't too distracted by the thought of the ingredients waiting for me on the island in my kitchen????.
I had planned to bake a cake, and before going to yoga I had all the ingredients ready to go.
This Pumpkin, Orange and Rye Bundt Cake got its inspiration from multiple sources:
- the cookbook Simply Nigella I found at the Edmonton Public Library and its wonderful recipe that here I adapted,
- the last can of organic pumpkin puree that was sitting in our pantry,
- the local, organic, Gold Forest Grains' rye flour that lately has been gracing some of my baked goods,
- and last, but not least, the beautiful Nordic bundt pan that always brings a smile to my face every time I use it.
What are the ingredients of this good-looking and delectable bundt cake?
- all-purpose flour and rye flour
- brown sugar
- avocado oil
- organic eggs
- organic pumpkin puree
- the juice and zest of an organic orange
- cinnamon and allspice for that warm spicy touch
- baking soda
A pretty wholesome cake, this Pumpkin, Orange and Rye Bundt Cake, and dairy-free too. The most decadent part is the glaze on top, which is done with icing sugar and orange juice. I even had some leftover, I didn't put it all on. I am not a fan of glaze and icing as you might already know. You feel free to add the whole quantity that is in the recipe (which is already half of what was in Nigella's original recipe). I have to say, though, the glaze is really the icing on the cake. It complements and enhances all the flavors while not making it overly sweet. A mere suggestion from a chocolate lover, do not skip the little grating of dark chocolate on top of it all, it harmonizes well with all the other flavors and textures. Plus, it's chocolate, lol.
You can see how the white outdoor scenery did influence the styling of the photoshoot 🙂 .
The smell in the house, while the cake was in the oven, wrapped me up in all its warmth, uplifted my spirit, and excited me in anticipation of the taste.
Moist, spiced, citrusy and mildly sweet, with a sweet crispy exterior, it is the cake you would want to curl up on the couch with a warm cup of tea and a Christmas movie playing on Tv. They started early, it seems to me, this year. I have already watched a few of those 'cheesy' movies, I confess 😉 .
This Pumpkin, Orange and Rye Bundt Cake is also totally a festive cake. It can be on your table for Thanksgiving and during the Christmas holidays. Beautiful and delectable to wow your guests.
Hope you give it a try, you will thank me later, lol.
Song of the day: Get Up by Mother Mother.Print
For the cake:
- 1 ½ cups light brown sugar
- 1 cup vegetable oil (I used avocado oil)
- zest of 1 organic orange
- 2 Tbsp orange juice
- 3 large eggs, organic, free-range
- 1 ⅔ cups all-purpose flour
- 1 cup rye flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground allspice
- 1 ½ cups pure organic pumpkin puree
For the glaze:
- 1 cup icing (confectioners' sugar)
- 2-3 tablespoon orange juice
- small square dark (or bittersweet) chocolate, for grating
- Preheat the oven to 350° F (180°C). Spray your bundt pan with non-stick spray or oil it and flour it well in every crevice.
- In a large bowl, add the flours, baking soda, cinnamon, allspice, and whisk to blend. Set aside.
- In the bowl of a stand mixer, beat the sugar with the oil, the grated orange zest and the 2 tablespoon of orange juice until smoothly combined. If you need, scrape the sides of the bowl.
- Add the eggs, one at a time and beat again to incorporate.
- Add the pumpkin puree and beat on low-medium until well incorporated.
- Remove the bowl from the stand mixer and add the flour mixture, folding with a spatula until you have a smooth cake batter.
- Fill your prepared bundt pan with the batter. Bake for 45-55 minutes or until a cake tester (or skewer) inserted in the cake comes out clean.
- Take out of the oven and let sit in the pan for 15 minutes on a wire rack, then turn out the cake onto the wire rack and leave to cool completely.
- Sift the icing (confectioners') sugar in a bowl and gradually add the orange juice until you get the consistency you want. It should be thick enough to stick to the cake, but also able to drip down the sides a little.
- Grate the chocolate square on top, to finish.
To oil and flour the bundt cake, Nigella suggests making a paste by mixing 2 tsp of oil and 2 tsp of flour and brushing it all over the insides of the pan, well into every crevice. Leave the bundt pan upside down on a piece of parchment paper to drain off any excess oil while preparing the cake. I did it and it worked like a charm.
You can skip the icing and simply dust it with icing sugar. It'll be just as good!
Store in an airtight container for up to 1 week.
Freeze, without the icing, for up to 1 month. Wrap the cake in a double layer of plastic wrap and a layer of foil. To thaw, unwrap and place on a rack at room temperature.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert, Cakes
- Method: Baking
- Cuisine: North American
Keywords: pumpkin, orange, rye flour, brown sugar, dessert, seasonal, icing, vegetable oil, dairy-free, spices
I love baking and kneading dough because it takes me to a happy place in my soul.