This is my own idea for a pumpkin cake, based on my favourite carrot cake recipe.
You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.
I hate to be the bearer of bad news, but I didn't care for this recipe at all. I had extra pumpkin puree (from a can) so thought this cake sounded like it could be good. Unfortunately, it wasn't. The cardamom was completely overpowering for my taste, although my husband did like it. The texture is not light and fluff like cakes normally are, instead, it's heavy and dense. I thought the taste was better with fresh whipped cream or ice cream. One more thing, the cake was in the oven for 45 minutes before the knife came out clean. I don't envision baking this again, but I appreciate the recipe.. - 29 Apr 2008 (Review from Allrecipes US | Canada)
This is not really sweet and pretty dense. Nobody has touched it since our first taste. - 23 Nov 2008 (Review from Allrecipes US | Canada)
I really liked this recipe. I loved that is really moist and that it's not too sweet. There's a good balance of flavors. My in laws who are French and aren't used to too many pumpkin based cakes, absolutely loved it too. - 07 Nov 2009 (Review from Allrecipes US | Canada)