Customise Your Blend With No. 3 Clive Road

Customise Your Blend With No. 3 Clive Road

For A Special Thanksgiving Table


We recently handcrafted a special blend for a Thanksgiving table, with a beautifully designed custom label. Please contact us for more information on custom orders.


With plenty of cooking and feasting underway, we used our Madurai Masala Blend to spice up a classic pumpkin cake for the holiday.

// Madurai Masala Pumpkin Cake //

Servings: 10-12


1 can pumpkin puree (1.5 cups)

1 and 1/2 cups white granulated sugar

1/2 cup light brown sugar, packed

2 large eggs

1 cup melted butter

1 teaspoon vanilla extract

2 cups all purpose white flour

2 teaspoons baking soda

2 teaspoons ground Madurai Masala

1 teaspoon salt

Cream Cheese Frosting

1 package (8 ounces) full fat cream cheese, at room temperature

1/2 cup unsalted butter, at room temperature

3 cups powdered sugar

1 teaspoon cinnamon

1 teaspoon vanilla extract

1/8 teaspoon salt

Chopped (plain or candied) pecans, optional


Preheat the oven to 175 degrees C. Grease and lightly flour a 10-inch bundt pan.

In a large bowl, add the canned pumpkin (if you have wet/fresh pumpkin, drain off excess liquid), white sugar, brown sugar, eggs, butter and vanilla extract. Beat with hand mixers until combined and well blended.

In another bowl, combine the flour, baking soda, salt and ground Madurai Masala. Whisk until combined.

Add the dry ingredients into the wet and beat until just combined. Use a spatula to ensure all of the ingredients are fully incorporated.

Pour mixture into prepared bundt pan and bake for 50-65 minutes or until a toothpick when inserted into the center comes out clean. Remove from the oven and cool on a wire cooling rack for 10 minutes before inverting the cake onto the cooling rack to cool completely.

For the frosting

In a large bowl, beat at room temperature cream cheese and butter until completely smooth. It's important the cream cheese and butter are at the same temperature to avoid lumps. Add powdered sugar, pumpkin pie spice, vanilla and salt; beat until completely smooth. Pipe over the completely cooled cake.

Top with either cream cheese frosting or crumb topping.