Day to Day Stuff

La Spiced Pumpkin Cake – a leftover, turned magical treat

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You know when you have leftover pumpkin from a massive soup making episode and you think, roasted pumpkin, or maybe pumpkin mash, or pumpkin scones or moooore pumpkin soup, whatever will I do with this mountain of pumpkin I have leftover? Well, Dear Readers, do I have a fantastic recipe for you! This will be the reason why you ensure you have 425gms of leftover mashed pumpkin every time you make soup. Wondrous things are often borne out of necessity and I have a necessity to make cake out of whatever the hell is left in my fridge. The pumpkin is quite mild in this cake, but pumpkin is naturally a sweet vegie and lends itself well to the spices and sugar in this cake. This cake is dairy free, could be gluten free and you could use a lighter oil if you wanted it lower in fat. I’d go so far as to say it’s guilt free too. But then, when have I needed to an excuse to bake and eat cake?

 Ingredients

  • 425 – 500gms mashed punkin – leftover from a HUGE pumpkin bought at the Canberra Farmers Markets for $4!!!
  • 2 c self raising flour
  • 1 and 1/2 c brown sugar
  • 1 c vegie oil
  • 4 eggs
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • dash of salt

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Method

Pre heat your oven to 180. Sift the flour, spices, salt and sugar into a big bowl and mix well til combined

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In another bowl mix the pumpkin, eggs, oil and vanilla til well combined. I’ve cut up pumpkin, cooked it in the microwave with 1/4c water and mashed it at the same time as getting all the other ingredients ready, then vigorously mixed it with the wet ingredients while the pumpkin was still hot. No problems.

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Line and grease a baking tray, as seen above .

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Pour the wet ingredients into the dry and stir together with a spoon. Don’t worry about lumps of pumpkin, it doesn’t need to be a smooth batter, in fact it’s nice with a bit of textured pumpkin throughout it, makes it a little more obvious it’s a pumpkin cake. Pour into your prepared pan and cook for approximately 30 to 40 minutes. It’s a very quick cake to whip up and can be done just in time for dessert, midweek. I haven’t needed to test with a skewer the two times I’ve made this, as the top was bouncy both times and the smell of it wafting through the kitchen was a dead give away it was ready.

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This is such a luscious, moist cake that I don’t think it needed icing. Icing sugar sifted over the top is all it needs.

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Icing sugar dusted on top, a cup of coffee in your most retro of coffee cups and served up on your most retro matched plates, as this surely is a nod to the 80’s, don’t you think? I love it when an experiment goes to plan.

17 thoughts on “La Spiced Pumpkin Cake – a leftover, turned magical treat

  1. Hawt dang… This is brilliant Fran. Was hunting around in the fridge, found half a pumpkin that I just couldnt bring myself to do more of the same ol stuff with. Put it back in the fridge I did. Seems you read my mind. Will have a crack at your recipe over the weekend. Got me 5 days off. #boom

    Liked by 1 person

  2. I reckon some finely chopped ginger, or even ground ginger would be a great addition, too. Maybe some finely crushed walnuts too.

    Like

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