Chocolate Chip Pumpkin Gingerbread Bundt

Fall is a confusing time for foodies. Do you crave that sweet jammyness of Pumpkin Pie? Or that dense chewy spice of Ginger Cake, but then there is Rich, Bitter Chocolate to contend with.


The solution? Throw them all in a bundt tin, drizzle with something boozy and hey presto! The Only bake you will ever need at this time of year.


It comes with a Caveat, it’s so delicious, you will be baking this non-stop until those first cranberries hit the shelves…

Ingredients:


250g Canned Pumpkin Puree

150g Dates + 3 tbsp Water

160g Buttermilk (Or use milk mixed with 2 tbsp Lemon Juice)

300g Light Brown Muscovado Sugar

300g Golden Caster Sugar

225g Unsalted Butter, room temperature

4 Large Eggs, room temperature

375g Plain Flour

1 ¾ tsp Bicarbonate of Soda

1 tbsp Ground Ginger

1 tbsp Ground Cinnamon

1 tsp Salt

80g Chocolate, chopped into small chips


Glaze:


210g Icing Sugar

2 tbsp Double Cream

1 tbsp Whisky


Whipped Cream & Physalis to serve

Method:


1. The night before, butter and lightly flour 10cup bundt tin and set in the fridge to chill.

2. The next day, preheat the oven 175C Fan. Add the dates and water to a small pan and simmer until most of the water has been absorbed. Tip into a blender with the pumpkin and buttermilk and blend until smooth.

3. Add both sugars and the butter to the base of a stand mixer and beat for 5-8 minutes or until light, fluffy and paler in colour.

4. Add the eggs, one at a time, beating well between each addition so no streaks of egg are visible.

5. Meanwhile, add the flour, spices, bicarbonate of soda and salt to a bowl and whisk well to combine.

6. Add 1/3 pumpkin mix, followed by 1/3 of the flour mix and gently combine, taking care not to overmix. Continue with the remaining mixes in thirds (bearing in mind a few lumps are better than overmixing)

7. Finally fold in the chocolate chips.

8. Spoon into your prepared tin and bang hard on your work top 5 times to ensure all the batter reaches the indents in the bundt.

9. Bake for 60-70 minutes, or until a skewer comes out clean.

10. Allow to rest in the pan for 20 minutes before inverting onto a wire rack to cool completely.

11. Meanwhile whisk all the glaze ingredients together to form a thick, but pourable glaze and drizzle over the cake. Decorate with physalis before serving with whipped cream.