Sweet Pumpkin Cake
Sweet Pumpkin Cake

Hey everyone, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, sweet pumpkin cake. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Sweet Pumpkin Cake is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Sweet Pumpkin Cake is something which I have loved my entire life.

Delicious food from &Cake delivered to your door. All Our Cakes Are Hand Made To The Highest Standard. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined.

To get started with this recipe, we have to prepare a few components. You can cook sweet pumpkin cake using 13 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Sweet Pumpkin Cake:
  1. Get 30 grams Unsalted butter
  2. Get 15 grams + 30 grams Sugar
  3. Make ready 1 pinch Salt
  4. Make ready 2 tbsp ☆Heavy cream
  5. Prepare 1 tbsp each ☆Milk, condensed milk
  6. Get 2 tsp ☆Rum
  7. Make ready 160 grams Kabocha squash
  8. Prepare 25 grams Almond flour
  9. Make ready 1 medium Egg
  10. Get 10 grams ◎Cake flour
  11. Take 1 1/2 tsp ◎Baking powder
  12. Take 1 dash ◎Cinnamon powder (optional)
  13. Prepare 1 Walnuts, raisins etc. (optional)

Use up Halloween leftovers with our classic pumpkin pie, crowd-pleasing cakes and fluffy pancake stack. Mix all the wet ingredients, then sift in all the dry ingredients and stir to combine. While the cake is baking whisk together the ingredients for the frosting until smooth and creamy. In a large bowl, whisk together the pumpkin, sugar, yogurt and oil.

Instructions to make Sweet Pumpkin Cake:
  1. Take the skin, seeds and fibrous part off the kabocha squash, cut up and microwave until tender. Pass through a sieve, and measure out 160 g. Mix in 15 g of sugar.
  2. Put the butter in a bowl and bring to room temperature. Bring the egg to room temperature too. If needed, line the cake tin you'll be using with parchment paper.
  3. Start preheating the oven to 180°C. Sift the ◎ ingredients together. It's just a small amount so a tea strainer is handy for this.
  4. Cream the butter until smooth with a whisk. Add the remaining 30 g of sugar and cream together well. When its light and fluffy, add in the salt.
  5. Add all the ☆ ingredients in the order listed, then add the kabocha squash from step 1 (in 2 to 3 batches) and mix in. If you want to omit the rum, substitute a little milk. Mix in the almond flour.
  6. Add the egg, and mix well again. You don't have to beat the egg in a separate bowl, just break it straight in. Next, sift in the ◎ ingredients and mix. You can just use a whisk for this.
  7. Pour the batter into the cake tin, level out the surface, and bake in the preheated oven for about 30 minutes.
  8. This is how it looks when it's done baking. The baking time is a guideline, so please adjust it to your oven.
  9. Leave the cake covered until it settles and becomes easy to cut.
  10. When it has cooled down, it will shrink a bit as shown.
  11. Cut into easy to eat pieces and it's done. In the main photo above, I topped each piece with a mixture of cream cheese, heavy cream, and a little sugar, plus raisins etc.
  12. Bonus: This is the same cake baked in a 15 x 15cm square tin. Baking time is 20 minutes. I added pumpkin seeds on top at step 7.
  13. You can use honey instead of the condensed milk. I didn't use much butter, so I added the condensed milk to make the cake easier to cut into slices. Use whichever you like. However, if you use honey, the cake will brown a little faster, so be careful not to let it burn. This is one I made with honey, by the way.

While the cake is baking whisk together the ingredients for the frosting until smooth and creamy. In a large bowl, whisk together the pumpkin, sugar, yogurt and oil. Once smooth and combined, whisk in each egg one at a time. Add the dry ingredients to the wet, mixing until combined and no large lumps remain. Pumpkin desserts fans will enjoy this cake, as much as the Pumpkin Coffee Cake or the Pumpkin Pie Bars.

So that is going to wrap this up with this exceptional food sweet pumpkin cake recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!