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Moist pumpkin traybake
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.
Ingredients
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
Method
Prep:10min ›
Cook:25min ›
Extra time:35min ›
Ready in:1hr10min
- Preheat oven to 180 C / Gas 4. Grease a 30x45cm or similar sized tin.
- 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.
- 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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Reviews & ratings
Average global rating:
(17)
Reviews in English (15)
Very moist and flavorful. I substituted applesauce for the vegetable oil to lessen fat and calories. - 16 Dec 2006 (Review from Allrecipes US | Canada)
Loved it! Made a few modifications: used fresh pumpkin, cut the sugar in half, and used whole wheat flour. Turned out more like cake than bars, but great flavor and moist! - 17 Apr 2008 (Review from Allrecipes US | Canada)
This is a wonderful recipe to "whip up" at the last minute. They are very moist, but not too crumbly, and taste great served with whip cream! However, they are best the first day after they are made, so I don't recommend making them too far in advance. Also, I added a dash (aprox 1/2 tsp) of Pumpkin Pie Spice to the batter for a little extra kick. - 21 Nov 2001 (Review from Allrecipes US | Canada)