I think I am addicted to pumpkin, it is one of my most favourite vegetables. It is in season and I can't get enough. Not only is it beautiful and orange, it is good for you. I love it roasted, boiled, mashed, in soup, in pies and cake! So when I randomly happened upon this lovely sounding cake in the Australian Women's Weekly magazine while waiting to see the osteopath recently, I thought it not only delicious but could also tell myself it was healthy! So I whipped out my little notebook from the handbag and jotted down the recipe.
The great thing about this cake is that I had everything in my cupboard, the measurements are mostly in cups and it is simple to put together with very little mixing or effort. My sort of baking, little effort for a nice result. This little cake serves 10 and takes approximately 1 hour of prep and cooking time.
1/2 cup plain flour
1/2 cup self raising flour
1/2 cup caster sugar
1/2 teaspoon bi-carb soda
1/2 cup vegetable oil
2 eggs lightly beaten
1 cup course grated butternut pumpkin
1/2 cup chopped prunes
1/2 cup canned crushed pineapple (drained)
What to do .....
-Preheat oven to 190C (170 fan forced)
-Grease 20 cm round cake pan and also line with baking paper - mine was a spring form pan that made it easy to remove
- Sift flours, sugar and bi-cab into a bowl
- Add oil, eggs, pumpkin, prunes and pineapple
- stir together until well combined
- spread mix into pan and bake for 35- 45 mins (or until cooked) depending on oven- test with skewer.
-Let cake stand in the cake tin for about 5 mins before turning onto a rack
This moist cake also had a lemon glaze that I decided not to make as I am trying to cut down on the sugar intake, but if you are not in fear of sugar here it is.
1+ 1/2 cups icing sugar
15g soft butter
2 tablespoons lemon juice
1 tablespoon water
- sift sugar into a heatproof bowl, stir in butter, lemon juice and enough water to make a firm paste
- stir over a small saucepan of simmering water until spreadable
- spread over cooled cake.
Un-iced cake is suitable to freeze.
See other pumpkin recipes here - Pumpkin and Choc Chip Muffins
I am entering this into Random Recipes Challenge over at Belleau Kitchen as my healthy and happy bake this month.