Moist Pumpkin Cake

Stephania Mitsides

Blogger

Preparation Time:

20 min

Cooking Time:

50 min
Category:For Kids | Oven Dishes | Pastries & Sweets

Related Video

Made with

Farina00
Plain Flour 1Kg
Whole-Meal-Flour
Wholemeal Flour 1kg

Ingredients

  • 1 cup Mitsides Plain Flour
  • ⅔ cup Mitsides Wholemeal Flour
  • 1½ tsp cinnamon
  • ¼ tsp nutmeg
  • a pinch of salt
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 200g unsalted butter, softened
  • 1 cup coconut sugar
  • 2 large eggs
  • 1 cup boiled pumpkin, mashed
  • ½ cup very warm milk
  • 1 tsp vanilla extract

Method

Preheat your oven to 180°C. Grease and flour a loaf tin (30cm long).
Get two separate bowls. In the first bowl, add the flour, spices, baking soda, baking powder and mix. In the other bowl, add the butter and sugar. Using a hand mixer, cream the two ingredients. Then add the eggs and mix well. Add the pumpkin, vanilla, milk and mix well. Add the dry ingredients to the wet ingredients and mix.
Pour the batter into your loaf tin and bake for 45-50 minutes until a toothpick comes our clean but a little moist. Let the cake cool for 15-20 minutes before removing it from the tin.

Discover More Recipes

Prep Time: 10min

Baked Ravioli with Spinach and Ricotta

Prep Time: 10min

Tortelloni with white mushroom sauce

Prep Time: 10min

Tortellini with tomato and thyme sauce

Prep Time: 10min

Saccottini with brown butter and sage

Prep Time: 10min

Ravioli with cherry tomato sauce

Prep Time: 10min

4 cheese Saccottini with mushrooms

Prep Time: 10min

Ravioli with Ricotta and Spinach

Prep Time: 40min

Christmas Vegetable & Chickpea Crumble

Prep Time: 10min

Lemon Shrimp Pesto Pasta

Prep Time: 15min

Lentils & Chickpea loaf

Prep Time: 10min

Chocolate chip Chickpea bars

Prep Time: 10min

Arancini (Rice balls)

Share this recipe

Facebook
Twitter
LinkedIn
Pinterest
Print Friendly, PDF & Email