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Thursday, 1 November 2012
Pumpkin nut cake
Its Hallowen and I made this very soft and moist pumpkin cake which disappeared in no time. The recipe is from this blog but I made a few changes like using self raising flour, cooking the pumpkin before pureeing and also reduced the amount of oil. I have a measuring cup which has markings to measure flour and sugar in grams, which was quite useful.
Light brown sugar-300gms (1.5 cup)
Vanilla extract-1 tsp
Sunflower oil-250ml(1 cup)
Self raising flour-300gms(2 cups)
Soda bicarb-1/2 tsp
Nutmeg powder-half tsp
Pumpkin-300gm steamed and pureed (1.5 cup)
Pecans- handful, chopped
1.Steam or pressure cook the chunks of pumpkin with skin for 1 whistle. It will be easy to peel the skin and chop once done . When cool puree the cooked pumpkin and keep 1.5 cup of puree aside. You could puree the canned pumpkin too , if you wish.
2. Pre heat the oven at 170 C(Fan assisted) and grease and flour the cake tins.
3. Beat sugar, eggs, vanilla and oil in a large bowl till well combined.
4.Combine all the dry ingredients in a separate bowl and gradually add it to the mixed wet ingredients above. Mix till well combined.
5.Stir in the pumpkin puree and some of the chopped pecans or walnuts or any nut of your choice.
6.Pour it in the cake pan, sprinkle chopped nuts and oven -cook for 40 minutes or untill tooth-pick inserted comes out clean.
7. It tastes good on its own but if you wish you could split the cake horizontally and spread this yummy icing
It was a big hit with friends of my kids at the halloween party.