Pumpkin and poppy seed cake

    Pumpkin and poppy seed cake

    Recipe photo: Pumpkin and poppy seed cake
    1

    Pumpkin and poppy seed cake

    (7)
    40min


    7 people made this

    About this recipe: This recipe makes two layers of moist, zesty pumpkin cake. Frost with your favourite icing. You can also use this recipe to make loaves, muffins or cupcakes, simply adjust the baking time accordingly.

    Ingredients
    Serves: 12 

    • 520g lemon sponge cake mix
    • 3 eggs
    • 150ml orange juice
    • 425g pumpkin puree
    • 2 tablespoons poppy seeds

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour two 23cm cake tins.
    2. Beat the sponge cake mix, eggs and orange juice together in a mixing bowl on low speed until moistened. Increase speed to medium and beat in the pumpkin puree. Stir in the poppy seeds. Pour the batter into the prepared tins, dividing evenly.
    3. Bake in preheated oven until the top springs back when lightly touched, 25 to 30 minutes. Cool in tins for 10 minutes, then remove and place on wire racks to cool completely.
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    Reviews & ratings
    Average global rating:
    (7)

    Reviews in English (6)

    by
    17

    This is a good starter recipe for me. I did make some changes for my personal and family's tastes. I used the zest from two oranges (some zest reserved for the glaze I made) and their juice in place of bottled juice. It was just the ticket to mask the cake mix taste and make this taste like a fresh, homemade, from-scratch cake. I used a bundt pan and instead of cream cheese frosting, I used a glaze of confectioner's sugar, a tad of butter, and some of the zest and juice. DELICIOUS! Definitely a keeper!  -  20 Oct 2008  (Review from Allrecipes US | Canada)

    by
    9

    I made the mistake of not reading this properly before I told my daughter-in-law I was bringing a orange/pumpkin breakfast loaf for our weekend visit! I went ahead with it and super happy I did! This made a fabulous loaf (I didn't ice it) so incredibly moist and delicious!  -  25 Oct 2010  (Review from Allrecipes US | Canada)

    by
    9

    This is our new family favourite cake! I mistakenly made it the first time with too much pumpkin and it resulted in a delicious, moist, "cheesecake" - like dessert. I make it both ways now... and to ice it I simply whip cream cheese and icing sugar and then fold in whipped fresh cream.... out of this world!!!  -  10 Nov 2009  (Review from Allrecipes US | Canada)

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