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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
Course Baking
Servings 2 Loaves

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

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.
Keyword Cake, Pumpkin, Pumpkin Spice Cake