Pumpkin Cake
A community recipe by eli_the_insaneNot tested or verified by Nigella.com
Introduction
The cake has a damp texture which is nice with some yoghurt. In times of crisis, this cake, when eaten by the handful, is less crumbly than ordinary cakes. So you needn't break out the vaccuum to cover the evidence. I used home made pumpkin puree - the amount here is about one sandwichbag full, or the amount I generally have lurking in the freezer after roasting a pumpkin to make soup, pie or whatever. Using golden sugar rather than white gives it a nice caramelly taste.
The cake has a damp texture which is nice with some yoghurt. In times of crisis, this cake, when eaten by the handful, is less crumbly than ordinary cakes. So you needn't break out the vaccuum to cover the evidence. I used home made pumpkin puree - the amount here is about one sandwichbag full, or the amount I generally have lurking in the freezer after roasting a pumpkin to make soup, pie or whatever. Using golden sugar rather than white gives it a nice caramelly taste.
Ingredients
Serves: 1 cake
For the Pumpkin Cake
- 240 grams butter
- 175 grams golden caster sugar
- 1 orange (zest of)
- 3 large eggs
- 400 millilitres pumpkin puree
- 360 grams flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
For the Glaze
- orange juice (from the orange you zested)
- 100 grams sugar
For the Pumpkin Cake
- 8½ ounces butter
- 6⅙ ounces superfine sugar
- 1 orange (zest of)
- 3 large eggs
- 14 fluid ounces pumpkin puree
- 12¾ ounces flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
For the Glaze
- orange juice (from the orange you zested)
- 3½ ounces sugar
Method
Pumpkin Cake is a community recipe submitted by eli_the_insane and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Cake:
Glaze: Heat the sugar and juice till the sugar is dissolved and it starts to bubble a bit. Let it cool a bit, then pour over the cooled cake. Alternatively, you could use lime juice - or a mixture of both.
Cake:
Glaze: Heat the sugar and juice till the sugar is dissolved and it starts to bubble a bit. Let it cool a bit, then pour over the cooled cake. Alternatively, you could use lime juice - or a mixture of both.
Tell us what you think
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What 3 Others have said
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Posted by StephenB on 30th October 2015
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Posted by Fifitrixiebell on 25th October 2014
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Posted by Aygun on 12th September 2014
Show more commentsVery moist, quite dense cake.... As it says above not crumbly!.... Tastes delicious.... I did do a cream cheese frosting style topping rather than the glaze, but I'm sure the glaze is good too.
This cake is scrummy, BUT I have now tried it 3 times, and each time it sinks after I take it out of the oven. I have assumed it is S R flour, but maybe not, also, as I have a fan oven, assumed the temp was 160 degrees. What am I doing wrong?
You should really try this cake! It is very delicious and does have that texture that just melts in your mouth. Just don't change ingredients dosage and it will be as it should be, very tasty! Thank you for sharing this recipe!