Tuesday, May 13, 2014

Pumpkin Loaf Cake

Pumpkin must be one of the most abundant vegetables in our country. It's an important ingredient in many vegetable dishes as well as meat and fish-based ones. However baking with it isn't often done in my kitchen. The other day I tried a cake baked in a loaf pan and it turned out pretty good.

For the pumpkin puree I roasted a whole pumpkin cut into halves after removing the seeds and the thread-like innards, cooled them and took out the golden flesh. Some of it went into the cake and some in a soup that we had with freshly baked wholesome bread on another day.
Pumpkin soup with bread

1 1/2 cups flour
1 tsp baking powder
1/2 cup butter
1 cup  sugar
1 cup pumpkin puree
2 eggs, beaten
1 tsp spice mix (cinnamon, cloves and nutmeg)
1 tsp vanilla extract
1 quarter tsp grated ginger
Pinch of salt 
Milk as needed depending on the batter (could be less than half a cup)

~Grease a loaf pan and keep aside.
~Sieve the flour with the baking powder.
~Sieve again with the spice mix.~Cream the butter and the sugar in a bowl.
~Mix in beaten eggs, milk, pumpkin puree, ginger, and salt.
~Fold in the sieved flour.
~Transfer the batter to the greased loaf pan.
~Bake in a preheated 180C oven for about 30 minutes or until a skewer inserted comes out clean.
~Cool for 10 minutes in the pan and then remove and cool on a wire rack.
~Dust with icing sugar.

I did leave out the last bit but having a slice of this cake at tea time was wonderful! Thank you for stopping by today. Do check out my Facebook page as well!:)
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