Autumn-time is pumpkin-time. For me at least 🙂 You get it nearly everywhere at this time of the year and in respect of versatitlity it’s also a clear winner. But speaking of my favourite pumpkin recipe, that’s clearly my pumpkin cake. There are surely already lots of pumpkin cake recipes out there and everybody loves his most – but I love mine most 😉 so today I’ll present it to you. Hope you like it.
The amount of dough you’re gonna prepare is fitting for 2 loaf pans of normal size or 1 large pan.
1 small pumpkin (for 350g mash)
1 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1 pinch ground ginger
Cut the pumpkin into two halves, removes the seeds and bake it for about 30 minutes at 175°C. The pumpkin should be soft enought to allow spooning the pulp. Now add the water and blend it until smooth. Than add the oil, the sugar and the eggs and stir again until smooth.
In a separate dish mix the flour with the baking powder, salt and spices. Add the pumpkin purée and stir until the dough gets smooth. Grease and flour two pans and pour the dough into the pans. Bake at 175°C for about 55 minutes until the cake gets golden brown. Let cool for 10 minutes, then remove from the pans and let cool completely on a wire rack.
This cake is so easy to prepare and so damn delicious. I love it best when it’s still slightly warm – together with a hot cappuchino 😀 And if it’s too much cake for the moment you can just freeze it.
Do you have a favourite pumpkin recipe? If so, I’d be happy if you leave me a link in the comments 😀