Halloween seems so long ago already and I thought it was high time that I had a go at making some of those yummy pumpkin cakes. When I carved my pumpkin the day before halloween I kept all the pulp to one side and placed it in the fridge, the next day the poor old carved pumpkin was obsolete so I chopped him up, removed the skin and steamed the chunks with the pulp for 45 minutes. Once tender I placed all the pumpkin into a bowl and used a hand blender to create a puree. The great thing about this puree is that you can freeze it for up to 6 months and simply use it when you need it, and last night it was used to make some pumpkin cake!
The cakes are deliciously moist, perfect for having with a cup of tea. There is a very small hint of pumpkin in the taste, but I’m pretty sure they won’t last long in this house!
- 175g of pumpkin puree
- 220g of dark brown soft sugar
- 110g of butter
- 135g white bread flour
- 1/2 tsp of bicarbonate of soda
- 1/2 tsp of baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 2 eggs
Prep Time: 20Mins. Cook Time: 25 Mins.
Preheat oven to 180C and butter chosen loaf tin (or in my case 12 small loaf tins!). In a large bowl combine all the ingredients and mix until smooth. Spread evenly into the loaf tin and bake for around 25 minutes or until golden brown. Frost with either cream cheese or butter cream, I made some butter cream using icing sugar and butter and also mixed in a small amount of left over pumpkin puree.