Pumpkin Cake

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 Now that Halloween’s over, thought I’d use the pumpkin I bought. I like to use the flesh in a cake or soup and to roast the seeds with a spice.

You Need: 400g pumpkin flesh, grated, 200g plain flour, 1 tspn cinnamon and and 1 tspn mixed spice, 2 tspn baking powder, 3 eggs, 125g soft butter or margarine and 125g caster sugar

Preheat oven 190C/ gas5.   Grease and line a 20 cm round tin or a 900g loaf tin

In a bowl mix together the flour, spices and baki g powder. In another bowl beat the fat and sugar till creamy. Add the eggs one by one and mix in, then add the flour and stir together. Add the pumpkin and fold 

Bake for 15 mins then turn oven down to 180C/gas 4 and bake for a further 30-35 mins.

Cool on a wire rack. 



I decided to make a quick glacé icing and added a tspn of cinnamon to it.


The cinnamon icing gives it a nice spicy kick. The actuelcake is very moist. Quite a soft texture. It was good with vanilla ice cream and my neighbour, as usual, put custard on his piece!











Comments

Phil in the Kitchen said…
Great way to use the surplus pumpkin.
3/12/24 10:09 am
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