I wrote earlier that I would be sharing the recipes of these delicious food for my next post but this recipe clearly takes the cake (no pun intended) and therefore should have the honours of being my latest post after a short break :D
Adapted from this recipe.
You need
Cake
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
250 grams of butter at room temperature
1 cup granulated sugar
3/4 cup packed brown sugar
5 large eggs
1 3/4 cups of pumpkin puree*
1 1/2 teaspoons vanilla
Icing Glaze
2 tablespoons milk
cups of icing / powdered sugar sifted
1/2 teaspoon of vanilla essence
How to
1. Heat oven to 160°. Grease and flour a 8 inch cake pan*.
2. In a medium bowl, combine flour, baking powder, soda, salt, and spices; set aside. In mixing bowl with an electric mixer, cream the butter and sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Slowly beat in dry ingredients. Continue beating on medium speed until smooth and well blended. Spoon into the prepared cake pan and bake for 55 to 60 minutes, or until a wooden toothpick or cake tester comes out clean when inserted in center.
3. Cool for 15 minutes in the pan on a rack; invert onto a serving plate to cool completely.
4. For the glaze, just mix the sugar with essence with milk poured in bit by bit until it’s well mixed and thickened slightly. Drizzle the glaze over cooled cake and set aside for 1-2 hours before serving or you can also dust the cake with powdered sugar instead
1. Heat oven to 160°. Grease and flour a 8 inch cake pan*.
2. In a medium bowl, combine flour, baking powder, soda, salt, and spices; set aside. In mixing bowl with an electric mixer, cream the butter and sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Slowly beat in dry ingredients. Continue beating on medium speed until smooth and well blended. Spoon into the prepared cake pan and bake for 55 to 60 minutes, or until a wooden toothpick or cake tester comes out clean when inserted in center.
3. Cool for 15 minutes in the pan on a rack; invert onto a serving plate to cool completely.
4. For the glaze, just mix the sugar with essence with milk poured in bit by bit until it’s well mixed and thickened slightly. Drizzle the glaze over cooled cake and set aside for 1-2 hours before serving or you can also dust the cake with powdered sugar instead
*To make pumpkin puree
I had a medium sized pumpkin sitting in my kitchen for sometime not knowing what to do with it as I’m not really a fan of pumpkin. After seeing a few friends’ pumpkin dishes, I googled for a recipe and I decided on making Pumpkin Pound Cake, which is something different as I’ve never tasted Pumpkin Cake before. So back to the puree making, I read many recipes that requires baking for at least 90 minutes! and I don’t want to overwork my oven and was on the verge on switching to another recipe when I stumbled upon this wonderful site. To summarize, simply clean then half your pumpkin, scrap the seeds (they make really healthy and yummy snacks s don’t throw them away) and fibre. Next cut the halves in two and place the pieces (flesh facing down) on the roasting pan along with 1 cup of water. Bake them in a preheated 225° oven for 30 minutes or until it’s tender. Once it’s cool enough to handle, scoop up the flesh into a bowl or food processor/blender to make a smooth puree. I skipped the straining steps though as the puree looks pretty smooth to me. I used all the puree about 21/2 cups in this recipe but it still turned out delish!
I had a medium sized pumpkin sitting in my kitchen for sometime not knowing what to do with it as I’m not really a fan of pumpkin. After seeing a few friends’ pumpkin dishes, I googled for a recipe and I decided on making Pumpkin Pound Cake, which is something different as I’ve never tasted Pumpkin Cake before. So back to the puree making, I read many recipes that requires baking for at least 90 minutes! and I don’t want to overwork my oven and was on the verge on switching to another recipe when I stumbled upon this wonderful site. To summarize, simply clean then half your pumpkin, scrap the seeds (they make really healthy and yummy snacks s don’t throw them away) and fibre. Next cut the halves in two and place the pieces (flesh facing down) on the roasting pan along with 1 cup of water. Bake them in a preheated 225° oven for 30 minutes or until it’s tender. Once it’s cool enough to handle, scoop up the flesh into a bowl or food processor/blender to make a smooth puree. I skipped the straining steps though as the puree looks pretty smooth to me. I used all the puree about 21/2 cups in this recipe but it still turned out delish!
Taste : 5/5 I love it because it’s very fragrant due to the spices of course pumpkin
Preparation : 4/5 the recipe’s pretty easy to follow, although I got confused on the butter stick part
Ingredients : 5/5 available at hypermarkets, supermarkets & baking supplies stores
Availability
Cooking time : 3/5 due to the puree making and a long baking time, longer than 40 minutes.
Cooking Tutorials
Pumpkin Puree
Cake
Alexia,
ReplyDeletethis looks yum yum
~~ Joyce
Wow, seriously looks yummy.,
ReplyDeleteThank you for sharing the details in making this cake..:)