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Pumpkin Cake

A community recipe by

Not tested or verified by Nigella.com

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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

Metric Cups

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 ounce 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:

  • Heat oven to 180C. You may wish to grease/paper the form.
  • Cream the butter, sugar and zest. Then beat in the eggs, followed by the pumpkin puree.
  • Mix together in a separate bowl the flour, salt and baking powder. Gradually add it to the liquid ingredients, mixing well but not brutalising the batter.
  • Pour into the form and bake for 50-60 minutes or until it's springy and beginning to pull away at the sides - because of the sticky amount of pumpkin a tester might not come out clean.
  • Let it cool for at least 20 minutes, then turn it out. When it is cool to touch pour over the orange glaze.
  • 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:

  • Heat oven to 180C. You may wish to grease/paper the form.
  • Cream the butter, sugar and zest. Then beat in the eggs, followed by the pumpkin puree.
  • Mix together in a separate bowl the flour, salt and baking powder. Gradually add it to the liquid ingredients, mixing well but not brutalising the batter.
  • Pour into the form and bake for 50-60 minutes or until it's springy and beginning to pull away at the sides - because of the sticky amount of pumpkin a tester might not come out clean.
  • Let it cool for at least 20 minutes, then turn it out. When it is cool to touch pour over the orange glaze.
  • 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

    What 3 Others have said

    • Very 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.

      Posted by StephenB on 30th October 2015
    • 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?

      Posted by Fifitrixiebell on 25th October 2014
    • 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!

      Posted by Aygun on 12th September 2014
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