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Spiced pumpkin cake
A moist and lightly spiced pumpkin cake. Top with cream cheese frosting, if desired, then cut into bars. You can also use this recipe to make cupcakes or muffins, simply adjust the baking time accordingly. This cake is perfect for dessert, afternoon tea and elevenses.
Ingredients
Makes: 1 23x33cm cake
- 110g margarine
- 220g dark brown soft sugar
- 135g bread flour
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 175g pumpkin puree
- 2 eggs, beaten
Method
Prep:20min ›
Cook:25min ›
Extra time:45min ›
Ready in:1hr30min
- Butter one 23x33cm or similar sized baking dish. Preheat oven to 180 C / Gas 4.
- In a large bowl combine margarine, dark brown soft sugar, flour, bicarbonate of soda, baking powder, cinnamon, ginger, nutmeg, vanilla, pumpkin puree and eggs. Mix until smooth.
- Spread evenly in dish and bake for 25 minutes. Frost with cream cheese frosting once cooled, if desired.
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Reviews & ratings
Average global rating:
(55)
Reviews in English (48)
I made a gluten free version of this & it was a lovely moist cake. I added extra ginger & 1/4 teaspoon of cloves as I like a spicy cake & a large handful of chopped dates, I made it in my bundt tin & left off the frosting. - 11 Oct 2013
Brought two to work (the recipe doubled easily) and was very well received. Only awkward bit was if the butter is cold you have to really beat the mixture to avoid big lumps (learning for next time). - 31 Mar 2014
Lovely moist, soft cake. I made mine a little thinner and they turned out lovely. Already been asked to make them again, so definitely a winner - 29 Oct 2011