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背景音乐：后海大鲨鱼-Bling Bling Bling<br><br>Pumpkin cider cake<br><br>Preparation time<br>30 mins to 1 hour<br>Cooking time<br>1 to 2 hours<br>Serves<br>Serves 10<br>Dietary<br> <br>Vegetarian<br>The classic flavour of pumpkin pie is magically translated into cake form. Add cider and you're on to a winner. <br><br>For this recipe you will need a small bundt tin 21cm/8¼in in diameter. The key to making this look like a pumpkin is to use a tin with vertical segments, not with a twist.<br>By Emily Angle<br> Sharethis recipe<br> Add to favourites Send to mobile Shopping list Print recipe<br>Ingredients<br>For the pumpkin purée<br>1 small pumpkin or squash (such as onion, crown prince and kabocha)<br>For the cake<br>butter, for greasing<br>250g/9oz light brown sugar<br>300g/10½oz pumpkin purée<br>100ml/3½fl oz medium dry cider<br>100ml/3½fl oz vegetable oil<br>2 large free-range eggs<br>250g/9oz plain flour<br>½ tsp salt<br>2 tsp baking powder<br>1 tsp bicarbonate of soda<br>1 tsp ground cinnamon...