Pumpkin Bundt Cake | Perfect Moist Cake | Homemade Recipe | JorDinner

Welcome to JorDinner!

Today we're making Pumpkin Bundt Cake!
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Ingredients:

Pumpkin Puree: 500 grams
Self raising flour: 300 grams
Demerera sugar: 150 grams
Light brown sugar: 150 grams
Pumpkin spice: 3 teaspoons
Baking soda: 2 teaspoons
Raisins: 150 grams
Salt: a pinch
Butter: 200 grams
Clementine: 1 juice squeezed

Oven temperature and time = 175 degrees celcius for around 40 minutes
It depends on the moisture in the pumpkin. If it's still wet after 40 minutes put some aluminium foil over it and bake it until the cake is baked properly

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