About this recipe:Eggs, oil, pumpkin and spices are mixed together and baked, to create these deliciously soft, moist pumpkin cake slices. Drizzle with icing or spread thickly with cream cheese icing for a terrific treat.
Makes: 1 (23x33cm) tin
250ml vegetable oil
400g caster sugar
425g pumpkin - cooked, pureed and cooled
250g plain flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon bicarbonate of soda
2 teaspoons baking powder
1/2 teaspoon salt
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Method Prep:15min › Cook:25min › Ready in:40min
Preheat oven to 180 C / Gas 4. Grease a 23x33cm or similar sized baking tin.
In a medium bowl, mix together the eggs, oil, sugar and pumpkin until smooth. Sieve together the flour, cinnamon, cloves, ginger, nutmeg, bicarbonate of soda, baking powder and salt. Stir into the pumpkin mixture.
Spread evenly into the prepared tin and bake for 25 to 30 minutes. The bars should spring back to the touch when done. Allow to cool before frosting.
For the pumpkin puree, you can used jarred or tinned if available. Otherwise, simply bake or steam the pumpkin, then puree in a blender. You can freeze any excess pumpkin for later use.