We don’t celebrate Halloween.

It’s not part of our tradition.

I’ve never carved a pumpkin, or gone trick or treating.

And neither have any of my Australian friends.

I guess it’s just the wrong season to be celebrating apples and pumpkins, the wrong time of the year to be rugging up and stoking fires… it’s just the wrong hemisphere full stop.

But even though I don’t dig on Halloween, I don’t have a problem with pureeing some pumpkin to put in a cake in late October.

I’m not a Halloweenist.

I’m happy to use pumpkin and all the warm spices I can get my hands on and bake them into a deliciously moist cake even though I don’t decorate it with spiders webs and even when it’s the middle of Spring…

I’m cool like that.

Spiced Pumpkin Banana Bundt Cake

For the Cake:

  • 300g light brown sugar
  • 250ml sunflower oil
  • Zest and juice of 1 orange
  • 3 eggs
  • 400g “00” flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground all spice
  • 150g pumpkin puree
  • 150g banana puree

For the Icing:

  • 200g icing sugar
  • 1 – 2 tablespoons orange juice
  • Dark chocolate for grating

Make the Cake:

  1. Preheat the oven to 180°C. Spray a non-stick 2 ½ litre bundt pan thoroughly with cooking oil spray and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, oil, orange zest and juice until combined. Add the eggs and beat again. Add the pumpkin puree and the banana puree and beat until incorporated.
  3. In a separate bowl, sift the flour, baking soda, cinnamon and all spice together.
  4. Stop the mixer and add the flour mixture to the wet ingredients and beat on low until just combined.
  5. Pour the batter into the prepared pan and bake for 45 minutes, or until a skewer inserted into the centre comes out clean.
  6. Leave the cake in the pan for 15 minutes before turning out onto a wire rack to cool completely.

Make the Icing:

Sift the icing sugar into a bowl and add enough orange juice to make a drizzling consistency. Pour the icing over the cooled cake, letting it drip down the sides. Grate some dark chocolate over the entire cake.

slightly adapted from here