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.
Adapted from a recipe from the cookbook Feel Good Food – Simply Nigella
For the cake:
- 1 1/2 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 2/3 cups all-purpose flour
- 1 cup rye flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1 1/2 cups pure organic pumpkin puree
For the glaze:
- 1 cup icing (confectioners’ sugar)
- 2-3 Tbsp 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 Tbsp 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.