Pumpkin cake is an autumn favourite bake with my family. Sweet pumpkin, blended with a mix of warming spices, a real afternoon treat with a cup of tea.
22cm/9" bundt cake tin or 22cm/9" round cake tin with a loose base
Ingredients
250mlsunflower oil
275glight muscovado sugar
3large eggs
225gself raising flour
1tspbicarbonate of soda
3tspground ginger
2tspground cinnamon
1tspground nutmeg
¼tspground cloves
¼tspground allspice
250gpumpkin puree
Instructions
Add the sunflower oil and muscovado sugar to the bowl of a stand mixer and beat together for 2 minutes. An electric hand whisk will do the same job.
Next whisk in the eggs, one at a time, ensuring each egg is well combined before adding the next one.
Sift in the flour, bicarbonate of soda and all the spices to the wet mixture. Gently fold the flour and spices through.
Now add in the pumpkin puree, stir it in gently to combine.
Pour into a prepared cake tin and place in the middle of the oven at 180C/160CFan. Bake for 45 minutes and check it is cooked using a cocktail stick which should come out of the cake clean.
Remove the cake from the oven and allow to cool for 10 minutes before turning it out onto a wire rack to cool completely.
Notes
This cake is delicious served on its own, but also makes a fabulous dessert when served with a butterscotch or caramel sauce.Cake tins:This recipe uses a bundt, but can also be made using a 22cm/9" circular cake tin with a loose base.If using a bundt tin, it is recommended using a cake release spray or a liberal amount of butter, dusted with flour. Ensure you get into any ridges in the tin to stop the cooked cake from sticking to the tin when you are turning it out.Pumpkin puree:Pumpkin puree can be bought in a tin, however it is very simple to make your own. Simply cut a pumpkin in half, remove the seeds and then cut it into wedges. Place each wedge skin side down on a baking sheet and pop in a pre-heated oven at 200C/180CFan for 30-40 minutes until softened.Next use a spoon to remove the flesh from the pumpkin skin and place into a blender or food processor. Blitz the pumpkin flesh to a smooth puree. Measure out 250g of pumpkin puree for the cake. Place the remaining pumpkin puree into measured bags in the freezer, ready to use another day.
Nutrition Facts
Pumpkin Cake
Amount Per Serving
Calories 365Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g19%
Cholesterol 41mg14%
Sodium 115mg5%
Potassium 113mg3%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 23g26%
Protein 4g8%
Vitamin A 3302IU66%
Vitamin C 1mg1%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •