Pumpkin cake

    Pumpkin cake


    362 people made this

    About this recipe: A deliciously spiced pumpkin cake, lovely with your favourite cream cheese icing.

    Serves: 14 

    • 250g plain flour
    • 3 teaspoons baking powder
    • 2 teaspoons bicarbonate of soda
    • 1/4 teaspoons salt
    • 2 teaspoons ground cinnamon
    • 400g caster sugar
    • 250ml vegetable oil
    • 1 teaspoon vanilla extract
    • 500g tinned pumpkin puree
    • 4 eggs
    • 125g chopped walnuts (optional)

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat the oven to 180 C / Gas mark 4. Grease and flour a 20x30cm cake tin. Sift together the flour, baking powder, bicarbonate of soda, salt and cinnamon. Set aside.
    2. In a large bowl, combine the sugar and oil. Blend in vanilla and pumpkin puree, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared tin.
    3. Bake in the preheated oven for 30 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool before icing or serving.

    Pumpkin puree...

    You can find tinned, 100% pumpkin puree at Waitrose, or you can make your own using this recipe.

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    Reviews (2)


    Something else. Just making this cake and it smells delicious. Half an hour already passed and cake still very wet in middle. Will give it another half an hour and hope that will get it cooked. - 05 Nov 2010


    Was very easy to make and went down a storm with everyone, might see how it goes with butternut squash. - 20 Nov 2013

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