About this recipe:A wonderful way of making use of any pumpkin you may have lying around after Halloween. This cake is moist, warmly spiced and extremely delicious. Serve thickly sliced for afternoon tea, elevenses or pop into packed lunches.
200g plain flour, sifted
300g caster sugar
1 teaspoon bicarbonate of soda
1/4 teaspoon baking powder
1 good pinch salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
100ml of neutral-tasting vegetable oil (not olive oil)
115ml orange juice
315g pumpkin puree
2 eggs, beaten
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat oven to 180 C / Gas 4.
In a bowl, mix together flour, sugar, bicarbonate of soda, baking powder and spices.
In another bowl, stir together vegetable oil, pumpkin puree, eggs and orange juice. Fold in flour mixture and pour into a greased loaf tin.
Bake in preheated oven for 1 hour. Test with skewer for doneness. If the cake is browning too much, place a piece of foil over the top and return to the oven.
Allow to cool for a few minutes, then remove from tin. This cake also freezes well.
Can be purchased online. Alternatively, you can make your own using this recipe.