Moist pumpkin traybake

Moist pumpkin traybake


16 people made this

About this recipe: This is a deliciously moist pumpkin cake, which can be cut into bars and enjoyed anytime. You can ice these bars as you wish or enjoy them with a dusting of icing sugar.

Carol Ann

Serves: 48 

  • 4 eggs
  • 250ml vegetable oil
  • 400g caster sugar
  • 425g pumpkin puree
  • 250g plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg

Prep:10min  ›  Cook:25min  ›  Extra time:35min  ›  Ready in:1hr10min 

  1. Preheat oven to 180 C / Gas 4. Grease a 30x45cm or similar sized tin.
  2. In a large bowl, using a wooden spoon, mix together the eggs, oil, sugar and pumpkin until well blended. Combine the flour, baking powder, bicarbonate of soda, salt, cinnamon, ginger, cloves and nutmeg; stir into the pumpkin mixture until just blended. Spread evenly into the prepared tin.
  3. Bake for 25 to 30 minutes in the preheated oven, until cake spring back when lightly touched. Cool before cutting into bars.

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