Mini Pumpkin-Patch Bundts Recipe

Ingredients

• 180 g plain flour
• 1 teaspoon baking powder
• 1/2 teaspoon bicarbonate of soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon fine salt
• 150 g light brown sugar
• 2 large eggs
• 180 g pumpkin puree
• 100 ml neutral oil
• 1 teaspoon vanilla extract
• 220 g icing sugar
• 3 tablespoons orange juice
• Orange gel food coloring
• 6 short pretzel sticks
• Green fondant or green chewy sweets, for leaves

Method

1. 1

   Heat the oven to 180 C, or 160 C fan. Grease a 12-hole mini bundt pan thoroughly, dust it with flour, and tap out the excess.

2. 2

   Whisk the flour, baking powder, bicarbonate of soda, cinnamon, ginger, and salt in a bowl.

3. 3

   In a second bowl, whisk the brown sugar, eggs, pumpkin, oil, and vanilla until smooth. Fold in the dry mixture just until combined.

4. 4

   Divide the batter among the 12 cavities and bake for 16 to 18 minutes, until a skewer comes out clean. Cool for 10 minutes, then turn out onto a rack and cool completely.

5. 5

   Trim the flat side of each cake level. Pair the cakes and join each pair at the flat sides with a little icing sugar mixed with a few drops of water.

6. 6

   Mix the remaining icing sugar with the orange juice and enough coloring to make a thick orange glaze. Spoon it over each assembled pumpkin and let it follow the bundt ridges.

7. 7

   Insert a pretzel stem into each center and shape small leaves from green fondant or chewy sweets. Leave the glaze to set before arranging the pumpkins together.