About this recipe:This pumpkin cake is good anytime, though especially round autumn and Halloween.
250ml vegetable oil
400g pumpkin puree
1 teaspoon vanilla extract
425g caster sugar
300g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
4 tablespoons chopped nuts (optional)
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat the oven to 180 C / Gas 4. Grease one 25cm tube cake tin.
Cream oil, beaten eggs, pumpkin and vanilla together.
Sift the flour, sugar, bicarb, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour cake mixture into the prepared tin.
Bake for 1 hour or until a skewer inserted in the middle comes out clean. Let cake cool in tin for 5 minutes then turn out onto a plate and sprinkle with icing sugar.
You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.
Lovely cake! The only thing you have to do is FOLLOW THE RECIPE! I did it few times last year and it was always perfect!
A little advice: the pumpkin puree- I used fresh pumpkin as well-400g and blend it in food processor - 31 Oct 2012
WOW!!! I used Butternut Squash freshly pureed from the garden. It was so tasty, even hubby ate some which is a miracle in itself. (he has never eaten squash before & I did not tell him until after). I made it in a long loaf tin & it took an extra 1/2 hour to cook. It did look very wet & runny when I was pouring it, but I had my fingers crossed. Threw in a handful of walnuts which really did compliment it. Thanks for the great recipe 5* - 23 Oct 2013