Pumpkin and Pecan Spice Cake

    Pumpkin and Pecan Spice Cake


    83 people made this

    About this recipe: A deliciously moist and tender sponge cake. The cake batter is enriched with eggs, oil, spices and pecans. Enjoy for dessert, afternoon tea or elevenses.

    Serves: 16 

    • 520g sponge cake mix
    • 100g caster sugar
    • 1 teaspoon bicarbonate of soda
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon ground ginger
    • 425g pumpkin puree
    • 250ml vegetable oil
    • 4 eggs
    • 120g chopped pecans

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat oven to 190 C / Gas 5. Grease and flour a 23x33cm or similar sized tin.
    2. In a large bowl, stir together sponge cake mix, sugar, bicarbonate of soda, cinnamon and ginger. Make a well in the centre and pour in pumpkin puree, oil and eggs. Beat on low speed until blended. Scrape bowl and beat 4 minutes on medium speed. Stir in chopped pecans. Pour batter into prepared tin.
    3. Bake in the preheated oven for 45 to 50 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate