Amy-Beth Ellice's spiced pumpkin bundt cake

17-year-old Amy-Beth Ellice is Britain’s youngest female published cookery author. She's sharing her recipe for this autumn-themed Halloween dessert. 

At just 13 Amy-Beth Ellice set up her own cupcake and cake business, quickly acquiring a mass following.

Raymond Blanc described her as: “A young talent who bakes beyond her years”. This simple but delicious recipe can be made extra special by decorating it with fresh autumnal flowers and berries from your garden. Serves 12. 

Amy Beth Ellice
Image via Amy-Beth Ellice


  • 475g (1lb 1oz) plain flour
  • 2 tsp baking powder, 1 tsp bicarbonate of soda, 2 tsp ground cinnamon
  • 1½ tsp ground cloves
  • 1 tsp ground mixed spice, 1 tsp ground nutmeg, ¼ tsp salt
  • 410g (14¼oz) granulated sugar
  • 250ml (8fl.oz) vegetable oil
  • 4 eggs
  • 1 x 425g (15oz) tin pumpkin purée
  • For the cream cheese frosting:
  • 75g (3oz) butter
  • 225g (8oz) cream cheese
  • 175g (6oz) icing sugar, sifted
  • 3-4 tbsp milk, plus more if needed

To decorate:

  • Small flowers and a jar of autumn berries

Pumpkin spiced bundt cake


  1. Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4 and lightly grease a bundt or ring cake tin with butter or a flavourless oil spray.
  2. Sift the flour, baking powder, bicarbonate of soda, cinnamon, cloves, mixed spice, nutmeg and salt into a large bowl and mix together.
  3. Beat the sugar and vegetable oil in the bowl of a free standing electric mixer fitted with a paddle attachment (or you can use a handheld electric whisk and mixing bowl) on a medium speed for 1–2 minutes or until the sugar is incorporated.
  4. Scrape down the sides of the bowl and paddle with a spatula. Add the eggs one at a time,beating well after each addition. Reduce the speed and add the pumpkin and beat until combined.
  5. On a low speed, add the flour mixture in two additions and beat on a higher speed for 1–2 minutes until fully incorporated.
  6. Pour the mixture into the prepared tin and bake for 1 hour until a skewer inserted into the cake comes out clean. Leave for 5 minutes before turning out of the tin onto a wire rack and leave to cool completely.
  7. For the cream cheese frosting, beat the butter in the bowl of a free-standing electric mixer (or you can use a handheld electric whisk and mixing bowl) until soft and creamy, then beat in the cream cheese, icing sugar and milk until you reach a pouring consistency.
  8. When the cake has cooled completely, place on a cake stand. Put the icing in a jug and pour over the top of the cake, allowing it to drip down the sides.
  9. Decorate with fresh autumn flowers and berries. Look in your garden for autumnal flowers or berries, making sure they are non-poisonous and insect-free.

Amy's debut cookbook, Amy's Baking Year, is available now. Follow her on Twitter at @AmyBethEllice