Pumpkin cake
This pumpkin cake features the rich, comforting flavors of pumpkin, complemented by zesty lemon and orange. Moist and easy to make, it's perfect for fall gatherings or cozy evenings.
Cook time 105 min
Prep time 35 min
Ingredients:
4 cups pumpkin2 cups sugar
2 tbsp lemon juice
1 cup butter
3 eggs
2 tbsp orange zest
2 cups self-raising flour
Pumpkin cake is a delightful and autumnal dessert that brings the rich, comforting flavors of pumpkin. This recipe is perfect for cozy evenings or for impressing guests with a seasonal treat. Follow these simple steps and tips to create a delicious and moist cake that will be a sure hit.
Instructions:
Preheat your oven to 350°F (175°C). Grease and line a 9x13 inch baking tin with parchment paper.
Peel and grate the pumpkin if it is not already grated, making sure you have 4 cups ready.
In a large bowl, combine the grated pumpkin with 2 cups of sugar and the lemon juice. Mix well and set aside for about 10 minutes. This helps to soften the pumpkin.
In another bowl, cream the softened butter until light and fluffy using an electric mixer. Add in the eggs, one at a time, beating well after each addition.
Stir in the orange zest into the butter and egg mixture.
Gradually add the self-raising flour to the butter mixture, mixing just until combined.
Fold the pumpkin mixture into the batter until everything is well combined.
Pour the batter into the prepared baking tin. Smooth the surface with a spatula.
Bake in the preheated oven for 40-50 minutes, or until a skewer inserted into the center of the cake comes out clean.
Allow the cake to cool in the tin for about 15 minutes, then transfer it to a wire rack to cool completely.
Once completely cooled, slice the cake into squares or rectangles. Serve as is, or with a dollop of whipped cream or a drizzle of syrup if desired.
By following these tips and the recipe steps, you can create a delicious pumpkin cake that is perfect for autumn gatherings or just as a comforting treat. The combination of pumpkin, citrus zest, and a sweet syrup makes for a rich and flavorful dessert. Enjoy the cake on its own or with a dollop of whipped cream, and share it with loved ones for a truly delightful experience.
Pumpkin cake FAQ:
Bake the pumpkin cake in a preheated oven at 350°F (175°C) for 40–50 minutes, or until a skewer inserted into the center comes out clean.
The cake is done when a skewer or toothpick inserted into the center comes out clean. Additionally, the edges may start to pull away from the sides of the pan.
Yes, you can substitute fresh pumpkin with canned pumpkin puree. Use the same volume (4 cups), but make sure it's pure pumpkin without added sugar or spices.
Store leftover pumpkin cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. You can also freeze it for up to 3 months.
Yes, you can use all-purpose flour but be sure to add about 2 teaspoons of baking powder to substitute for the self-raising property.
Tips:
- Ensure the butter is at room temperature before mixing; this will help achieve a smoother batter.
- Be mindful not to overmix the batter once you add the flour, as this can make the cake dense.
- Use freshly grated orange zest for the best flavor. Organic oranges are ideal to avoid any potential pesticides on the zest.
- Allow the cake to cool slightly before pouring the syrup over it. This helps the cake absorb the syrup more effectively, making it moist and flavorful.
Nutrition per serving
8 ServingsCalories 610kcal
Protein 8g
Carbohydrates 90g
Fiber 1.44g
Sugar 60g
Fat 24g
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