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Pumpkin Cake
There are a lot of recipes of pumpkin cakes, but this pumpkin cake is for everyone, the ingredients most probably are there in any family's pantry.  Often we have a roast dinner, and pumpkin is one of the vegetables, use some of the roasted pumpkins to bake this cake.  Of course, you can roast the pumpkin by itself if you wish to.  Roasted pumpkin has an intense flavour and is also not too watery.

The cake is based on the pumpkin cake that I saw on the website, but I adjusted what I thought would suit me better.  Self-rising flour I used instead of mashed roasted pumpkin added extra water instead 1 cup soft pumpkin.  It worked beautifully.

The cake can be dressed with cream cheese and icing on top, or with caramel topping, or simply dust the cake with icing sugar.

The Preparations

Cream the butter with the sugar until light and fluffy, add the egg one at the time.  Add in the vanilla and pumpkin, blend together.  Stir in a third of the flour, blend to mix.  Add the rest of the flour, blend it again until smooth, the last one is adding the sour cream, blend to combine quickly.  Now you have a smooth thick cake batter.

Scoop the batter onto the prepared tin,  level and smooth 

the top nicely, and it is ready to bake in the prepared oven.

The freshly baked cake, let it rest for ten minutes before turning out to cool.

The pumpkin cake is resting to cool on a cooling tray.

Every time I try a new recipe, I always try baking small one out of the batter to make sure that it works well and taste good.  I did make two little cupcakes, they looked good.  

And these are the small pumpkin cupcakes dressed with caramel sauce and dusted with icing powder.  It's a very moist little cake just as I thought.  

Pumpkin Cup Cakes

Recipe

Pumpkin Cake
Serves 12

Ingredients

2 cups self - rising flour

½ teaspoon bicarb soda

Spices:

½ teaspoon ginger powder

½ teaspoon clove powder

1 teaspoon cinnamon powder

(Sift all dry ingredients together)

125 g butter, softened

1 cup light brown sugar firmly packed

½ cup mashed roasted pumpkin add ½ cup water

(Mix together well)

2 eggs

1 teaspoon  vanilla essence

½ tablespoon sour cream

Method

Pumpkin cake mixture on a bunt in

Butter and line a bunt tin

Put the oven up to 165 degrees C (fan forced)

Cream the soft butter with the brown sugar until fluffy

Add in the eggs, one egg at the time, beat thoroughly before adding the second one

Add in the vanilla essence and the pumpkin, and mix together

Add one-third of the flour mix, and stir carefully

The top is level, ready to bake.

Add the rest of the flour mix, and stir well, add in the sour cream mixes them together.

Put the cake batter onto the prepared tin, level the top evenly.

Bake in the preheated oven for 30-35 minutes, until a skewer inserted in the thickest part of the cake comes out clean.

Take it out from the oven, let it rest for 5 - 10 minutes before turning out to cool completely.

To Dress: Dress with icing powder on top or with caramel topping and roasted nuts.

It is not just another pumpkin cake, but it is a family pumpkin cake that everyone should have.

The cake was served for afternoon tea, and it's truly a delight, everyone loved it.

Cake is Served

I will bake again, as it is now our family's cake and I will try to freeze it, it may freeze well.  I love the cake because it can be dressed down or up, meaning for a special treat, serve it with creamy caramel sauce and roasted nuts, or top it with cream cheese icing, for healthy style, have it as it is or dust it with icing sugar.

More baking soon.


Until Next Post
Susy