Pumpkin Cake

This is another fantastic recipe from my new Easy Stir 'n Bake Cakes book. It's so delicious, the kids almost finished the whole cake!

Fresh from the oven...


The cake is a little on the sweet side, not from the sugar, but from the natural sweetness of pumpkin. Soft and nice! You won't get tired of it, unlike most sweet cakes.



I did not follow the recipe to the dot. I've omitted grated chocolate, used plain flour instead of self-raising flour, replace corn oil with olive oil and used ground peanut simply because I was lazy to buy another pack of ground hazelnut.

Pumpkin Cake

Ingredients
Flour mixture:
130g plain flour } Original recipe:
3g baking powder } 100g self-raising flour, 30g plain flour
1g salt }

20g ground peanut
1/4 tsp bicarbonate of soda
3 eggs
140g brown sugar (original recipe uses 150g castor sugar)
120ml olive oil
1/4 tsp salt
170g grated pumpkin (original recipe uses only 150g)



Method
1. Grease and line a 10x20cm loaf pan. Preheat oven to 175°C.
2. Combine flour mixture, ground hazelnut and soda in a mixing bowl.
3. Combine eggs, sugar, oil and salt. Stir into flour mixture (from step 2) together with grated pumpkin until well blended.
4. Pour mixture into loaf pan. Bake in oven for 35-40 mins (I bake a total of 50 mins). Stand for 10 mins before turning onto wire rack to cool.


Mood: happy