Spiced pumpkin cake recipe

Spiced Pumpkin Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This spiced pumpkin cake recipe is a delightful treat that combines the warm flavors of autumn with a moist and fluffy texture. The aromatic blend of spices, including cinnamon, nutmeg, and cloves, infuses the cake with a cozy and comforting taste. Topped with a creamy cream cheese frosting, this cake is perfect for any fall gathering or as a special treat during the holiday season. The recipe yields a deliciously satisfying cake, with every bite bursting with the rich and earthy flavors of pumpkin.

Keywords: spiced pumpkin cake, autumn flavors, moist and fluffy, cream cheese frosting, fall gathering.

spiced pumpkin cake recipe details

Spiced pumpkin cake recipe, recipe Rating: 4.6
Number of votes:105 

Ingredients

300 g	plain flour
300 g	pumpkin purée, tinned or homemade
280 g	light brown sugar
125 g	butter, unsalted
50 ml	whole milk
2 large	eggs
75 g	walnuts, chopped
100 g	dried fruit, cranberries, blueberries, raisins
2 tsp	bakin gpowder
½ tsp	baking soda (bicarbonate of soda)
½ tsp	salt
1 tsp	cinnamon, ground
½ tsp	nutmeg, ground
¼ tsp	cloves, ground
	For the Frosting:
200 g	cream cheese
125 g	untalted butter
45 g	icing sugar
1 tbsp	vanilla extract

Instructions

To make pumpkin puree cut the pumpkin into quarters, peel and cut into chunks. Place in a large saucepan, cover with water and bring to the boil. Cook until soft (ca 20 minutes but can vary depending on size of chunks). Once soft, drain well and allow to cool. Then puree the pumpkin chunks with a potato masher. A 500 g piece of pumpkin should give 300g of pumpkin puree.

Preheat oven to 180°C. Put the flour, baking powder, baking soda, salt and ground spices, walnuts and dried fruit together into a large bowl.

In a second bowl, beat the butter until light and fluffy. Whisk in the sugar. Gradually beat in the eggs. Fold in the flour mixture alternately with the pumpkin purée. Finally, fold in the milk. At this point the dough is quite dark and liquid.

Spread the dough into a greased cake tin and bake for approx 50 Minutes. Before taking it out please check it is really baked all through using a skewer. It may take a little longer than 50 minutes but the cake is done when the sides begin to separate from the cake tin. Take the cake out and let it cool down.

For the frosting, beat the butter, cream cheese and icing sugar together until smooth and creamy. Then spread evenly over the top of the cake.


Preparation time:
ca. 15 min
Grade of difficulty:
medium
Calories per portion:
n/a