Fresh pumpkin or canned?

Whilst you CAN use your fresh pumpkin here, to use it in baking you need to cook it down in a pan for a long time to remove as much water as possible.

I tend to use our decorative pumpkins for soup and use a canned puree for this as it’s already cooked down for you, which a lot of supermarkets sell these days.


Ingredients

The ingredients for Pumpkin Cake laid out on a counter. A tin of pumpkin puree, lemon, butter, sugar, flour, eggs and cinnamon and nutmeg spices.

Soft light brown sugar

Butter – Unsalted and at room temperature

Self raising flour

Eggs – I use medium free range

Bicarbonate of soda

Pumpkin puree – You’ll only need half a tin. You can freeze the rest

Lemon – Zest only

Cinnamon

Ground nutmeg 

(Note: We tested this with mixed spice to reduce the number of flavourings, but as this contains ground coriander it didn’t work as well.)


How to make Pumpkin Cake

Brown sugar and butter whisked together in a glass bowl for step 1 in the recipe Pumpkin Cake.

1. Add your sugar and butter to a bowl and mix using an electric whisk until the mixture is combined and light and fluffy.

A glass bowl filled with ingredients for Pumpkin Cake. Three raw eggs on top of brown sugar, butter, flour, lemon zest, nutmeg and cinnamon.

2. Put your pumpkin, flour, bicarbonate of soda, eggs, cinnamon, nutmeg and lemon zest into the bowl.

Raw Pumpkin Cake mixture in a glass bowl.

3. Whisk until just combined.

Raw pumpkin cake mixture in a lined square baking tin, ready to be baked.

4. Pour the mixture into a lined square tin and bake as per the recipe below.

HintPlace a baking sheet into the oven to warm while it is preheating, then sit your cake tin ON TOP of the baking sheet to bake. This will help to bake it evenly and thoroughly underneath.


Storing

Store If your cake is NOT iced, store in a cake tin or sealed airtight container. You don’t need to refrigerate. It should last at its best for up to

3 days (if it lasts that long!)

If your cake IS iced, you will need to store in the fridge. I avoid this where possible as it will dry the cake slightly, but is necessary for the cream cheese.

Freezer You can freeze this cake for another day! Make sure you wrap it in a couple of layers of greaseproof paper for the freezer and defrost it at room temperature before eating.

Top tips

Avoid a soggy bottom

It’s very easy to end up with an undercooked base in a Pumpkin Cake because the pumpkin is so tender.

To try and avoid this, put the tin you’re cooking on onto a PREHEATED baking sheet when it’s in the oven. This just helps to conduct the heat better to the base of the cake.

To do this: put a baking sheet into the oven when you preheat it, then when your cake is prepared in the regular tin, sit it ON TOP of the extra baking sheet which is already hot. Boom!

Butter

This should ideally be unsalted. Also, use your butter at room temperature, or if it has come straight from the fridge, microwave for a few seconds until slightly softened.

Pumpkin puree

You will only use half a tin for this recipe (the tins are usually 425g). To avoid wastage, you can freeze the remainder to use in a cake for another day. Simply spoon it into a freezer bag, remove the air out of it and freeze. Defrost thoroughly before you use it again.

More pumpkin recipes

⭐️ Mini Pumpkin Bread Loaves ⭐️

⭐️ Halloween Pumpkin Bundt Cake ⭐️

⭐️ Pumpkin Spiced Latte Cake ⭐️

Source:https://www.tamingtwins.com/pumpkin-cake/

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