Gardening Magazine

Pumpkin and Raisin Cake

By The Garden Smallholder @gdnsmallholder

pumpkin and raisin cake

With plenty of pumpkins stored away I’ve been looking for recipes to make something a little different with them. I found a scrummy recipe for pumpkin and raisin loaf cake that appealed to me, particularly the spicing which would be pleasantly warming now that colder weather has finally arrived. I realised I lacked a loaf tin so I decided to use a cake tin instead. Which is perfectly fine, but the cooking time would need to be reduced a touch.

In any case, I love cake.

The recipe is from All Recipes, I’ve tweaked it a little to suit my own taste and included the measured quantity of uncooked pumpkin and the method I used to make the puree, to make it a little easier for those who’d rather make their own.

Serves 12

Ingredients:

250g plain flour

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground ginger

1/4 teaspoon bicarbonate of soda

200g dark brown soft sugar

75g butter

2 eggs

250g pumpkin puree

4 tablespoons milk

100g raisins

Method:

Preheat oven to 180 C / Gas mark 4.

For the pumpkin puree I measured out 800g of roughly chopped pumpkin (skin and seeds removed) and placed in a pan of boiling water, simmer for 20 minutes or so until the pumpkin pieces are soft (test with a fork). Strain water and place cooked pumpkin pieces into a fine mesh sieve, try to remove as much excess water as you can by pushing down on the pumpkin pieces with a fork to strain. Scrap the contents from the sieve into a bowl and use a hand blender to puree. Set aside.

In a mixing bowl combine flour, baking powder, spices and bicarbonate of soda. In a separate bowl, cream together butter and sugar. Mix in eggs, pumpkin and milk. Stir flour mixture into wet mixture until just combined. Fold in raisins.

Pour into a 23 cm cake tin and bake for 35 – 40 minutes (test middle of cake with a skewer).

cake mixture

Although you can’t taste the pumpkin, the puree keeps the cake moist. After working in the vegetable garden or the allotment, enjoy a slice with a cup of hot tea. Lovely!

 


Filed under: Recipes Tagged: pumpkin and raisin cake, pumpkin and raisin cake recipe, pumpkin cake, pumpkin recipes

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