Pumpkin Cake Recipe

[Jeanied]

I found a recipe on the internet and have tried it a few times, with tweaks and adjustments each time and this is the version that seems to be the most successful - very moist and nicely spiced for a winter cake.

Oven at 180degrees or equivalents - 25 cm tube pan greased
400 g pumpkin flesh - cooked and pureed (I used a small one, deseeded, baked in foil till it was soft then scooped out and blitzed)
1 teaspoon of vanilla extract
Zest of an orange and juice of half of it
250 ml vegetable oil
3 large eggs

Mix these ingredients together till well combined and then add 4 tablespoons of chopped nuts if liked - I used walnuts.

Then sift together the dry ingredients:-
300g plain flour
425 g caster sugar
1 teaspoon of bicarbonate of soda
1 teaspoon of ground nutmeg
1 teaspoon of ground allspice
1 and a half teaspoon of ground cinnamon
Half a teaspoon of ground cloves
1/4 teaspoon of salt

Add the dry ingredients to the wet ones, mix to a batter, pour into the tin and bake for about an hour till a skewer comes out clean. Let the cake cool in the tin and turn out carefully (mine split at this point which was a bit annoying but I think I took it out too warm and maybe I didn't grease the pan well enough). To present, dust with icing sugar. This is also nice served with cream or fromage frais.

I'm going to be cooking this one for Xmas instead of a traditional fruit cake because I think it is yummy!

[taff]

it does indeed sound very nice. I'll try it when I break my pumpkin...

[Jeanied]

Taff I have had so many repeat requests - I could almost open a small business! The spicing and texture make it addictive!

[bearded bloke]

Psst whats

25 cm tube pan

? got a piccy please

[Jeanied]

Whoops it is in the dishwasher -I'll post a piccie when it is clean! Basically it is one of these Swift Faringdon Collection Bakers Pride, Non-Stick Angel Cake Pan Carbon Steel 24 cm x 10.5 cm.: Amazon.co.uk: Kitchen & Home

I have to say that I get a lot of use out of this pan, with all the different light sponge cakes these days - also all the cakes I make with vegetables such as courgette, carrot and pumpkin.

[bearded bloke]

Ahh I see,need to get one of them first then

[Two_Sheds]

No.1 niece and I made this cake today, and it was so good there's only half left now (6 hrs later). We changed the recipe a little because of what I had in the house:

- flaked almonds not walnuts
- demerara sugar not caster
- flat traybake tin and muffin cases instead of a "tube tin"

Jolly impressed, as were her parents who couldn't guess what the mystery ingredient was

* I've had to put the rest in the freezer or I'd eat the lot

[Snadger]

I found a recipe on the internet and have tried it a few times, with tweaks and adjustments each time and this is the version that seems to be the most successful - very moist and nicely spiced for a winter cake.

Oven at 180degrees or equivalents - 25 cm tube pan greased
400 g pumpkin flesh - cooked and pureed (I used a small one, deseeded, baked in foil till it was soft then scooped out and blitzed)
1 teaspoon of vanilla extract
Zest of an orange and juice of half of it
250 ml vegetable oil
3 large eggs

Mix these ingredients together till well combined and then add 4 tablespoons of chopped nuts if liked - I used walnuts.

Then sift together the dry ingredients:-
300g plain flour
425 g caster sugar
1 teaspoon of bicarbonate of soda
1 teaspoon of ground nutmeg
1 teaspoon of ground allspice
1 and a half teaspoon of ground cinnamon
Half a teaspoon of ground cloves
1/4 teaspoon of salt

Add the dry ingredients to the wet ones, mix to a batter, pour into the tin and bake for about an hour till a skewer comes out clean. Let the cake cool in the tin and turn out carefully (mine split at this point which was a bit annoying but I think I took it out too warm and maybe I didn't grease the pan well enough). To present, dust with icing sugar. This is also nice served with cream or fromage frais.

I'm going to be cooking this one for Xmas instead of a traditional fruit cake because I think it is yummy!

I have three pumpkins left from the ones I grew for the grandkids at halloween and was wondering what to do with them.
Will the cake keep a while, like Christmas cake that seems to last forever?

[Jeanied]

I would cook the pumpkin, puree it and freeze it ready. Then make the cake a day or so before you want to eat it. It really won't keep - not least because the taste is so yummy!

[binley100]

^^^^ that's wot I do ..........

[Jeanied]

Hmmm - methinks that's who I got the idea from

[bearded bloke]

Going to Brummingham to get some waffles for the car t'moz,should be home in time to make one of these for supper use up some of the 4lbs of pumpkin I cubed today

[Alison]

There's a recipe a bit similar in the River Cottage Veg book although that one is a fatless one I seem to remember. Cooked it when I first got that book but used courgette instead as that's what I had. Did it in a loaf tin and sliced it for picnics while we were on holiday. Very lovely.

Never knew you called those tins tube tins, ours is just called the holey tin. Picked it up from my mum's when she was having a clear out but think I've only used it once in about 8 years. Think it only just escaped the charity bag last time we had a clear out

[Piggle]

I think I've got a pumpkin .. well it's orange at least. I'll give it a whirl.

Could be genius , coudl be a disaster.

[SarzWix]

I'm going to make this, but haven't got a 'tube tin'. Any idea on timings for different sized tins? I've got many sizes of loaf, square and round tins. I presume it cooks quicker in the tube tin than it would in, say, a square tin, due to the heat going through the middle?