One of the reasons I grow so many pumpkins is their versatility. Easy to roast, soup, curry, stew and transform into sweet treats. The other and probably the real reason is that I simply love growing them – I’m fascinated by shapes, colours and textures. And pumpkins provide all of those in abundance. 
The pumpkin I love to use for this recipe is a Marina di Chioggia, but if you don’t grow your own or can’t buy one not to worry Butternut Squash is a great substitute. From one large Marina Di Chioggia I’ve cooked and baked beyond belief. There have been 2 lots of pumpkin Gnocchi, a batch of pumpkin cookies and a revised version that I call biscuits (more crunchy and frankly a lot smaller), a dozen scones and now a cake. That’s a lot of pumpkin my friends!
Marina Di Chioggia is an old rustic style pumpkin originating from the Venice area and has thick, knobbly dark blue-green skin and sweet yellow-orange flesh. The name literally translates as Sea Pumpkin – but let me assure you there is nothing fishy about this pumpkin or this recipe!
I like to try “traditional” recipes, and have made an Italian Torta di Zuuca by Valentina Harris, a cake loaded with citron peel, sultanas and grappa many times, and have even blogged about it. But to be honest I’ve often struggled to cook it all the way through; it’s such a moist dense cake that no matter what oven temperature or how long I cook it, it still comes out slightly soggy and a in all honesty a little undercooked in the middle.
Who wants a soggy middle?
A bright idea and we have a winner – use a Bundt cake tin – a ring shaped cake tin that allows the mixture to cook evenly. And yes it looks attractive too. So I fused my Torta di Zucca with a pumpkin cake that comes with a delightful zesty glaze. Perfect. Combing the two recipes we have a Sea-Marine Pumpkin Cake.
It’s a simple recipe, (and I’ve reduced the amount of sugar used so for the non-sweet-toothed amongst us it is even better)works well and makes a crumbly tasty cake perfect with a cup of coffee or dare I suggest a wee glass of grappa?
Fabulous Pumpkin Bundt Cake
Ingredients –
- 150g unsalted butter
- 180g white sugar
- 3 eggs
- 1 tsp. vanilla extract
- 300g pumpkin puree
- 50g cup of candied lemon peel
- 50 g sultanas
- Zest of 1 lemon
- 50g ground almonds
- 250g plain flour
- 1 tsp. baking powder
- 1 tp. baking soda
- 1 tsp. ground cinnamon
- ½ tsp. salt
- ½ tsp. ground cinnamon
- Extra butter or oil for greasing the cake tin
- Icing sugar for decoration
Optional extras –
Soak the sultanas in 2 tablespoons of Grappa for 30 minutes before adding to the cake mix and include the remaining grappa in the cake mix.
Method –
- Preheat oven to 175 C and grease a Bundt cake tin well
- In a large mixing bowl beat the butter and sugar until smooth and well blended
- Next add the eggs, one at a time continuing to beat / mix in
- Add the pumpkin puree and vanilla extract and continue to mix in well
- Gently fold in the candied lemon, the sultanas and the zest of a lemon
- In a separate bowl, measure out the flour, the ground almonds, the salt, baking powder, baking soda and ground cinnamon and mix well
- Sift the flour mix into the pumpkin mixture and gently fold in so it is well mixed, making sure not to overwork it
- Pour the batter into the greased (well buttered) Bundt cake tin, level/ smooth the top out with a knife
- Bake at 175C for 50 to 60 minutes or until a skewer inserted gently into the cake comes out clean
- Leave the cake in the Bundt tin to cool for 10 minutes and then gently remove it and place on a rack to cool completely
- To decorate sprinkle a dusting of icing sugar on the cooled pumpkin cake. Alternatively if you like cakes with icing you can make a mix of 25g of icing sugar, with 100g of cream cheese, a teaspoon of lemon zest and the juice of half a lemon. Whisk all the ingredients until the mixture is silky smooth. Drizzle the icing over the cake.
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Notes –
I grow Marina Di Chioggia most years and the one pictured in the photos is from last year’s crop – it lasted superbly on the windowsill over winter and eventually I got round to steaming , mashing and freezing it. With this year’s crop picked and ripening on the windowsill I thought it was about time I emptied the freezer and used the pumpkin puree before I added to it!
Still feeling peckish? Here’s another idea
Sri Lankan ‘White’ Pumpkin Curry
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Definitely with a glass of grappa!! Looks fabulous 🙂
Three cheers to Grappa Lisa !
What a wonderful blog you have, I’m over from Shimon’s and so glad I came. I will be back often….xxxx
Thank you Snowbird, Shimon’s blog is a delight isn’t it – charming and proactive, thoughtful and kind; so many things.
Yes, he’s a little star for sure Claire, and I’m so glad he mentioned you…..just look at what I’ve been missing.xxxx
Now this sounds like my kind of cake.
Have a fabulous weekend Claire.
🙂 Mandy xo
I think it would be Mandy – not too sweet too!
You’re right. Pumpkins are amazingly versatile. They’re a fantastic thing to grow in the garden! 😊🌱
Thank you, I also think they appeal to kids of all ages (yes that includes me!)
Haha agreed
Hi Claire. It is wonderful to know that your pumpkin lasted a whole year. It makes growing them worthwhile if that is the case. BTW Your cake looks good too.
That sounds like an amazing cake, especially with the grappa! 😉 I’ve got some butternut squash this year, stored in the cellar, and have already made soup, stew and curry, but will take a look at that last recipe too. Thanks Claire!
I love the cake recipe! I have a butternut squash right now waiting to be prepared. But the curry is calling me, too, so I don’t know who will win first place! I have only occasionally grown pumpkins because of lack of space, but I just love seeing the pumpkins in the stores right now. I can’t always be clear on which ones are more decorative than edible. I have never had enough to get me through the winter, but you’ve definitely inspired me to think about how I can at least take better advantage of what’s so plentiful right now! 🙂
Debra it is a little bit tricky to be able to tell which ones are edible and which are decorative – I think the best thing is to ask. Because I grow so many I tend to be able to recognise them, and I have to admit to steering clear of the decorative ones 🙂
Brilliant solution, Claire! I am adding this variety of squash to my list for next summer. Sounds great. I grow soup beans for the same reason you grow pumpkins. I love all the varieties and patterns. I could never possibly grow enough soup beans for us to consume them only from the garden, but I just love cracking them open and collecting them, even if I just get a couple handfuls of one variety.
I’m with you on the soup beans – something about the patterns, the speckles, the colours the shapes…… I have packets full of them 🙂 I think my favourites are the Borlotti type – beautiful and versatile, ooops nearly forgot tasty !
Grappa for me please – oh and a portion of the curry 🙂
I enjoyed this post enormously and will try the recipe. I love the variety of colours and shapes of pumpkins and squahes, but I’m too far north to grow then sucessfuly. so thank you for sharing.
Although I must purchase my winter squash that won’t stop me from making this splendid autumn cake! I would love to have huge chunks of winter squash waiting for curry, cake and pasta!
The recipes look very worth trying!
Oh my goodness what a neat looking pumpkin! I grew *one* variety of baking pumpkin this year! I think I seriously need to branch out and try some other varieties. I’m going to try this cake recipe with my plain ol’ baking pumpkin as it sounds delicious. Thanks Claire!
This looks wonderful Claire! I laughed, because I too discovered the inherent brilliance of using a bundt pan with a very dense, moist cake – it’s such a perfect solution! Cut that middle right out! The Sri Lankan curry looks like a great way to shake things up – thank you 🙂
Unfortunately, pumpkin just doesn’t do it for me whether in a sweet or savoury dish. I’ll just have a very small glass of the grappa.
Cheers!
Yummy, yummier *and* yummiest!
That is one huge Marina Di Chioggia! Actually I have never seen one before but if they taste similar to butternut squash then I would love it. You have made so many lovely dishes and this bundt bread with the additional lemon candied pieces sounds delicious. I also would love to try your Sri Lankan white pumpkin curry. Take Care, BAM
I think you’d love the Pumpkin Curry Bobbi – spicy and full of coconut creaminess.
So love this! I need to start growing pumpkins 🙂
Gorgeous! Although the recipes seem delicious, I had to laugh out loud with your description of the Italian Torta di Zucca. I think you described my body — a little soggy in the middle. You’re correct: No one’s really happy with a soggy middle, but it’s comforting to be able to say I’m built like a delicious Italian dessert!
I’m sure you are doing yourself a disservice Kevin!
I am just starting to appreciate pumpkins…. Made my first pumpkin cake today. Yours looks lovely!
ALL of your pumpkin recipes sound incredible!!! I’d love to sample your gnocchi…and this gorgeous Bundt cake, too!
I need to write the recipe for the gnocchi up and yes make another batch or two 🙂
Ahem, yes, I am still using a last few frozen items from last year myself (so close, so close). I have a mini-bundt pan just waiting to be used for some type of pumpkin recipe! Your squash is beautiful.
I’ve just seen your mini bundt pan – how cute is that!
I’ve been seeing pumpkins being sold outdoors in every village I’ve gone through in Germany and Austria. I can’t wait to try your cake…it sounds especially good. 🙂
I think you’d enjoy it Karen, not too sweet and the addition of lemon lifts it out of the ordinary
I really think I would. 🙂
Looks great! I love that green colored pumpkin!
This sounds like a delicious cake, Claire, especially with the candied lemon included. I’d opt for the glaze, too. I really do love a citrus glaze above all others. My one problem with the cake is that I’ve no bundt pan. After a series of disastrous cakes, I warned it that this cake, a birthday cake, was its last chance. Well, it didn’t believe me and both cake and pan went to the trash on my way to a bakery. I bet it believes me now. 🙂
I’m putting this on my seed list. Sadly, no pumpkins for me this year. I ran out of space. And probably just as well because the chickens had access to the garden and wrecked enough havoc on the zucchini- which fortunately I grew too much of.
The pumpkin curry looks good too.
I’m already getting excited for next year’s garden!
Oh and I love Baker Creek seeds- I order a lot from them.
They are great aren’t they – and a bonus for me as they deliver to the UK 🙂
I have this exact pumpkin sitting in my kitchen and now I know what I can do with it:D I haven’t made a bundt in years.. it’s high time to change that!
Hope you enjoy the pumpkin Smidge, it really is very versatile! And yes I look forward to reading what you make with it 🙂
Reading your posts always makes me want to grow a huge garden, Claire! My Mom recently revealed that Grandma sauteed pumpkin for a side dish. (I love discovering family “heritage recipes.”) Didn’t know she grew them to cook with and it’s doubtful it was this variety, but pumpkin is a versatile ingredient. Great cake!
I bet the sauté pumpkin was delicious Kim, will you be re-creating it?
As soon as I can get my hands on a pumpkin, Claire — “fishy” or not! 🙂
I’ve baked a chocolate cake using mashed potato as an ingredient that makes it both satisfyingly dense and moist. Can’t wait to try your pumpkin cake recipe.
I’ve heard about using potato in cakes, but have yet to try it – mind you anything with chocolate or lemon as a flavour and my interest is definitely piqued !!
Hi Claire. I have just planted two of these pumpkins (among others) in my garden this week! I am glad they are nice as last year I tried a couple of new varieties of pumpkin and didn’t like them at all so the chickens get to have them! Cheers Sarah : o )
I’m so glad that you love growing them… because I do love eating them. In many different ways, though I enjoy the pie best.
Is this a big big squash? We get a huge chunk of something that looks like this on our organic veg box sometimes and it is the best of the squashes that they do. And I have never ever made cake with it, so I am going to book mark this one, so if anymore of the squash that I think is it, turns up I will make it for sure! It all looks amazing!