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Pumpkin Spiced Cake

A light moist Pumpkin cake full of spice flavour
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 2 Loaves
Course: Baking
Ingredients Method Notes

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

Method
 

  1. Preheat Oven 170C
  2. Line 2 large loaf tins or baking tray with baking paper.
  3. In a large bowl whisk together the eggs, sugar, pumpkin puree, orange zest, vegetable oil and vanilla.
  4. Sift the flour, baking soda spices and salt over the wet mixture and mix until combined.
  5. Pour into a lined baking tin, sprinkle with pepitas or cinnamon sugar.
  6. Bake 35-45 minutes or until cooked, cake will spring back when touched lightly, and a skewer comes away clean when tested.
  7. Cool in tin for 20 minutes then on cooling rack.

Notes

This makes a very large batter so I'm sure you could halve this and make 1 loaf.
The cake stays fresh for 4-5 days.
Made as a loaf it is lovely served lightly buttered, and as a dessert sprinkled with cinnamon sugar and served with cream.