Time for Pumpkin Cake!

Autumn is here, and the trees are dressed for the occasion!

“The Chestnuts came in yellow,
The Oaks in crimson dressed;
The lovely Misses Maple
In scarlet looked their best”

(from October’s Party, by George Cooper)

Time to celebrate and make pumpkin cake!

This delicious cake contains one of my favourite ingredients…. correction – three of my favourite ingredients, and that’s not even including the pumpkin!

Vanilla ~ Cardamom ~ White Chocolate

I posted it last year, but thought I’d post it again anyway, as it is VERY good! It’s rich and moist, a little spicy, and very satisfying. This time round it was given a cream cheese frosting because… well, just because!

😉

Pumpkin Cake with White Chocolate Chips

Pumpkin Cake, November 2011

~

You will need:

  • 100g (7 tbsps) butter
  • 100g (1/2 cup) brown sugar
  • 100g (1/2 cup) caster sugar
  • 1 tbsp vanilla sugar
  • 2 eggs
  • 200g (7 oz) pumpkin puree
  • 100ml (7 tbsps) milk
  • 125g (1 cup) self-raising flour
  • 75g (2/3 cup) wholemeal flour
  • 1tsp baking soda
  • pinch of salt
  • 1 tsp cinnamon
  • 1 tsp cardamom
  • 1/2 tsp ginger
  • 1/2 tsp allspice
  • 100g (3.5 oz) white chocolate, chopped into very small pieces

Preheat oven to 200° C/400°F. Grease and flour a 22cm x 22cm square cake tin (22cm is about 8 or 9 inches). Cream the butter and sugars with an electric mixer until fluffy, then slowly add the eggs until well mixed. Add the pumpkin and milk. Sift in all the other dry ingredients and fold in carefully. Finally add the chocolate “chips” and fold in gently. Pour the mixture into the tin and bake for about 25 mins, or until it is set in the middle.

For the Cream Cheese Frosting:

Whisk together 55g (1/2 stick) cream cheese, 100g (3/4 cup) icing sugar and 20g (4 tsps) butter. Pipe decoratively onto individual pieces (I usually do that as not everyone likes a frosting).

Pumpkin Cake, October 2012

~

Go and bake something with pumpkin in it, drink something warm and spicy, and watch the leaves fall!

😉

Click here for conversion tables:

http://www.traditionaloven.com/tutorials/conversion.html

35 thoughts on “Time for Pumpkin Cake!

  1. Gorgeous leaves! I had a recipe from a friend for Cardamom apple cake that was quite delicious–will have to look around for it. Cardamom adds an interesting taste.

    • It does go very well with coffee! 😀 It’s misty on our side of the river most mornings now, but no fog yet. That usually arrives in November and hangs around for a few weeks!

  2. Looovelyyyy!! I forgot all about the cake. I can´t understand why anyone wouldn´t like a frosting. Especially a cream cheese frosting. 😉

  3. Mmmmmmmmmmmmmm – I have all the ingredients in my cupboards apart from the white chocolate but that can surely be remedied – I feel a cake coming on 🙂

    • Well done! I really admire your willpower. The muffin idea is good, as the cake is quite rich and dense. I think it would cook quite well in muffin tins. 😀

      • Thanks I use the old toothpick trick these I will remove from oven just before perfect as they will continue to cook can’t wait! Thanks again Cathy Love what you do xo
        Eunice

  4. The Pumpkin Cake! It is good! Thanks Cathy…..and HAPPY HAPPY Birthday! I know this is late. I’m sorry, I’ve been out of it…I am catching up as we speak though….
    I wish there was something I could send you…have any ideas?

Leave a Reply to thoughtsontheatre Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.