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  • #1

    Pumpkin Cake Recipe

    I found a recipe on the internet and have tried it a few times, with tweaks and adjustments each time and this is the version that seems to be the most successful - very moist and nicely spiced for a winter cake.

    Oven at 180degrees or equivalents - 25 cm tube pan greased
    400 g pumpkin flesh - cooked and pureed (I used a small one, deseeded, baked in foil till it was soft then scooped out and blitzed)
    1 teaspoon of vanilla extract
    Zest of an orange and juice of half of it
    250 ml vegetable oil
    3 large eggs

    Mix these ingredients together till well combined and then add 4 tablespoons of chopped nuts if liked - I used walnuts.

    Then sift together the dry ingredients:-
    300g plain flour
    425 g caster sugar
    1 teaspoon of bicarbonate of soda
    1 teaspoon of ground nutmeg
    1 teaspoon of ground allspice
    1 and a half teaspoon of ground cinnamon
    Half a teaspoon of ground cloves
    1/4 teaspoon of salt

    Add the dry ingredients to the wet ones, mix to a batter, pour into the tin and bake for about an hour till a skewer comes out clean. Let the cake cool in the tin and turn out carefully (mine split at this point which was a bit annoying but I think I took it out too warm and maybe I didn't grease the pan well enough). To present, dust with icing sugar. This is also nice served with cream or fromage frais.

    I'm going to be cooking this one for Xmas instead of a traditional fruit cake because I think it is yummy!
    Last edited by Jeanied; 18-11-2011, 11:43 AM.
    Whooops - now what are the dogs getting up to?
    Tags: None
  • #2
    it does indeed sound very nice. I'll try it when I break my pumpkin...

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    • #3
      Taff I have had so many repeat requests - I could almost open a small business! The spicing and texture make it addictive!
      Whooops - now what are the dogs getting up to?

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      • #4
        Psst whats
        25 cm tube pan
        ? got a piccy please
        He who smiles in the face of adversity,has already decided who to blame

        Artificial intelligence is no match for natural stupidity

        Comment

        • #5
          Whoops it is in the dishwasher -I'll post a piccie when it is clean! Basically it is one of these Swift Faringdon Collection Bakers Pride, Non-Stick Angel Cake Pan Carbon Steel 24 cm x 10.5 cm.: Amazon.co.uk: Kitchen & Home

          I have to say that I get a lot of use out of this pan, with all the different light sponge cakes these days - also all the cakes I make with vegetables such as courgette, carrot and pumpkin.
          Last edited by Jeanied; 18-11-2011, 11:43 PM.
          Whooops - now what are the dogs getting up to?

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          • #6
            Ahh I see,need to get one of them first then
            Last edited by bearded bloke; 19-11-2011, 12:09 AM.
            He who smiles in the face of adversity,has already decided who to blame

            Artificial intelligence is no match for natural stupidity

            Comment

            • #7
              No.1 niece and I made this cake today, and it was so good there's only half left now (6 hrs later). We changed the recipe a little because of what I had in the house:

              - flaked almonds not walnuts
              - demerara sugar not caster
              - flat traybake tin and muffin cases instead of a "tube tin"

              Jolly impressed, as were her parents who couldn't guess what the mystery ingredient was

              * I've had to put the rest in the freezer or I'd eat the lot
              Last edited by Two_Sheds; 21-11-2011, 08:19 AM.
              All gardeners know better than other gardeners." -- Chinese Proverb.

              Comment

              • #8
                Originally posted by Jeanied View Post
                I found a recipe on the internet and have tried it a few times, with tweaks and adjustments each time and this is the version that seems to be the most successful - very moist and nicely spiced for a winter cake.

                Oven at 180degrees or equivalents - 25 cm tube pan greased
                400 g pumpkin flesh - cooked and pureed (I used a small one, deseeded, baked in foil till it was soft then scooped out and blitzed)
                1 teaspoon of vanilla extract
                Zest of an orange and juice of half of it
                250 ml vegetable oil
                3 large eggs

                Mix these ingredients together till well combined and then add 4 tablespoons of chopped nuts if liked - I used walnuts.

                Then sift together the dry ingredients:-
                300g plain flour
                425 g caster sugar
                1 teaspoon of bicarbonate of soda
                1 teaspoon of ground nutmeg
                1 teaspoon of ground allspice
                1 and a half teaspoon of ground cinnamon
                Half a teaspoon of ground cloves
                1/4 teaspoon of salt

                Add the dry ingredients to the wet ones, mix to a batter, pour into the tin and bake for about an hour till a skewer comes out clean. Let the cake cool in the tin and turn out carefully (mine split at this point which was a bit annoying but I think I took it out too warm and maybe I didn't grease the pan well enough). To present, dust with icing sugar. This is also nice served with cream or fromage frais.

                I'm going to be cooking this one for Xmas instead of a traditional fruit cake because I think it is yummy!
                I have three pumpkins left from the ones I grew for the grandkids at halloween and was wondering what to do with them.
                Will the cake keep a while, like Christmas cake that seems to last forever?
                My Majesty made for him a garden anew in order
                to present to him vegetables and all beautiful flowers.- Offerings of Thutmose III to Amon-Ra (1500 BCE)

                Diversify & prosper


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                • #9
                  I would cook the pumpkin, puree it and freeze it ready. Then make the cake a day or so before you want to eat it. It really won't keep - not least because the taste is so yummy!
                  Whooops - now what are the dogs getting up to?

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                  • #10
                    ^^^^ that's wot I do ..........
                    S*d the housework I have a lottie to dig
                    a batch of jam is always an act of creation ..Christine Ferber

                    You can't beat a bit of garden porn

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                    • #11
                      Hmmm - methinks that's who I got the idea from
                      Whooops - now what are the dogs getting up to?

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                      • #12
                        Going to Brummingham to get some waffles for the car t'moz,should be home in time to make one of these for supper use up some of the 4lbs of pumpkin I cubed today
                        He who smiles in the face of adversity,has already decided who to blame

                        Artificial intelligence is no match for natural stupidity

                        Comment

                        • #13
                          There's a recipe a bit similar in the River Cottage Veg book although that one is a fatless one I seem to remember. Cooked it when I first got that book but used courgette instead as that's what I had. Did it in a loaf tin and sliced it for picnics while we were on holiday. Very lovely.

                          Never knew you called those tins tube tins, ours is just called the holey tin. Picked it up from my mum's when she was having a clear out but think I've only used it once in about 8 years. Think it only just escaped the charity bag last time we had a clear out

                          Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

                          Which one are you and is it how you want to be?

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                          • #14
                            I think I've got a pumpkin .. well it's orange at least. I'll give it a whirl.

                            Could be genius , coudl be a disaster.
                            Gill

                            So long and thanks for all the fish.........

                            I have a blog http://areafortyone.blogspot.co.uk

                            I'd rather be a comma than a full stop.

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                            • #15
                              I'm going to make this, but haven't got a 'tube tin'. Any idea on timings for different sized tins? I've got many sizes of loaf, square and round tins. I presume it cooks quicker in the tube tin than it would in, say, a square tin, due to the heat going through the middle?

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