Pumpkin Kugelhopf Cake

Sweet and fudgy with  warming pumpkin pie spices; delectable with double cream.

Ingredients:

9 oz pumpkin puree (see method)

9 floz sunflower oil

10 oz light muscovado sugar 

3 large eggs

8 oz self-raising flour 

1 tsp bicarbonate of soda

2 tsp ground ginger

2 tsp ground cinnamon

1/2 tsp grated nutmeg

1/2 tsp allspice

  Preheat the oven to 180C and generously butter a 9 inch kugelhopf tin.  

  Whisk oil and sugar together for two minutes.  Add the eggs one and a time, whisking well after each addition.

  Sift over the flour, spices, soda and fold in.  Gently stir in the pumpkin pulp and pour into the prepared tin.

  Bake for 40-45 minutes until well risen, springy to touch and slightly shrinking from the edges of the tin.  Leave to cool for half an hour before carefully turning out onto a large plate.  Can be served warm or cold; the spices seem to intensify after a day and the cake stays lovely and moist from the pumpkin.