Autumn pumpkin bundt cake

Prep 15 min
Plus Standing Time: 10 minutes, Baking Time: 55 minutes
Makes 12 slices



1/2 cup
1/2 cup
chopped dried apricots
1/2 cup
chopped pecans
2 1/2 cups
whole-wheat flour
1 tbsp
3/4 tsp
1 tsp
3/4 tsp
ground nutmeg
3/4 tsp
3/4 tsp
1/2 tsp
1 cup
2/3 cup
1/4 cup
1 tsp
398-mL can
unsweetened pumpkin puree, not pumpkin pie filling
1/4 cup
freshly squeezed orange juice
2 cups
1 to 2 tsp
finely grated orange zest
1/2 tsp
finely chopped fresh rosemary


  • Preheat oven to 350F (180C). Lightly butter or spray with oil a bundt pan that will hold at least 9 cups (2.25 L). Measure out and prepare raisins, apricots and pecans. In a large bowl, place flour, baking powder and soda, spices and salt. Add brown sugar. Using a fork, stir until evenly mixed. In a medium-size bowl, whisk eggs with milk, oil and vanilla. Whisk in pumpkin just until smooth. Scrape into flour mixture, then stir just until mixed. Stir in raisins, apricots and pecans until evenly distributed. Turn into prepared pan and smooth top.
  • Bake in centre of 350F (180C) oven until a cake tester inserted in centre of cake comes out clean, 55 to 60 minutes. Let stand 10 minutes. Run a knife around outer pan edges to loosen cake. Turn out onto a wire rack set over a baking sheet. Cool.
  • Meanwhile, for glaze, pour juice into a small bowl. Using a fork, stir in sugar, then orange peel and rosemary until shiny and smooth. Spoon overtop cooled cake, letting some drip down sides. Scoop up any glaze from sheet and re-drizzle overtop. Cake will keep well in an airtight container at room temperature up to 2 days or in the refrigerator at least 1 week.

Loaded with dried fruit and topped with a savoury rosemary glaze, our pumpkin cake is moist and light. It’s sure to become a family favourite.


Calories 364
Protein 6.2 g
Carbohydrates 67.3 g
Fat 9.9 g
Fibre 5.6 g
Sodium 263 mg

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Photo credit: Roberto Caruso

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