Our November Cookalong is Nigella’s Pumpkin Bundt Cake. It can also be made in a square cake tin if you don’t own a Bundt tin - please read the tin size alternatives at the beginning of the recipe method. Also, if you can’t get hold of canned pumpkin puree for the filling, or if you have lots of leftover pumpkin, then you can make your own puree. To do this, steam cubes of peeled pumpkin (seeds removed) until tender (this is about 20 minutes for roughly 4cm/1½-inch cubes but start checking after 10 minutes - the pumpkin should yield easily to the tip of a table knife). Puree and measure out to use in your recipe - just make sure it’s well drained before you add it to your cake.
It's your choice to ice the cake as you fancy, either with the recipe suggestion, or look at Nigella’s intro for further inspiration. Once you have made your cake take a photograph. When you are ready, add your caption, then send it to us, and you will then be in the running to win a signed book of Nigella’s. We will upload your entry and then we will announce the winner after the end of the month.
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