Baking
Pumpkin and Spice Cake
Aug
A beautifully spiced cake this Pumpkin and Spice Cake is one that surprises everyone who tastes it, as it doesn’t taste like pumpkin at all, but is lovely, light and moist with a wonderful spiced flavour and the aromas while cooking are lovely.
I came across this recipe on the Coles Cooking Club Facebook page, it is from 2019 Masterchef winner Larissa Takchi and it is very simple to make. I have made it as a loaf with pepitas sprinkled on the top, serving slices spread with butter and I have made it in a large baking tray sprinkled with cinnamon sugar which was delicious and beautiful as a dessert served warm with cream.
Autumn and Winter sees plenty of pumpkins around our place as there is usually a plot of pumpkins planted on the farm somewhere, I like to find different ways to use them up other than the obvious go to Pumpkin soup. It does make a large cake batter so you could easily halve the recipe for making just one loaf.
Pumpkin Spiced Cake
Ingredients
- 2 Cups Pumpkin puree
- 2 Cups Sugar
- 4 Eggs
- 1 Orange-finely Grated Zest only
- 1 1/4 Cups Vegetable Oil
- 1 tsp Vanilla Extract
- 3 Cups Self Raising Flour
- 1 tsp Ground Baking soda
- 1 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- 1/2 tsp Ground Clove
- 1 tsp Ground Cardamom
- 1 tsp Ground Nutmeg
- 1 tsp Salt
- Pepita Seeds to sprinkle on top Optional
- Cinnamon Sugar Optional
Instructions
- Preheat Oven 170C
- Line 2 large loaf tins or baking tray with baking paper.
- In a large bowl whisk together the eggs, sugar, pumpkin puree, orange zest, vegetable oil and vanilla.
- Sift the flour, baking soda spices and salt over the wet mixture and mix until combined.
- Pour into a lined baking tin, sprinkle with pepitas or cinnamon sugar.
- Bake 35-45 minutes or until cooked, cake will spring back when touched lightly, and a skewer comes away clean when tested.
- Cool in tin for 20 minutes then on cooling rack.
Notes
