Pumpkin Cake Recipes

[The witch]

Split from: The+Banter+Box

admin said:

Moist Pumpkin Cake

2 cups Sugar
1 cup Oil
4 Eggs
3 cups Flour
2 teaspoons Baking powder
2 teaspoons Baking sodas
2 teaspoons Cinnamon
1/2 teaspoon Nutmeg
1/4 teaspoon Cloves
1/2 teaspoon Ginger
1 teaspoon Salt
1 Can pumpkin pie filling
6 ounces Mini choc chips
1/2 cup Chopped nuts ( opt )

Mix everything in order given. batter will be thick. Bakin in a tube pan or two 9x5x3-inch loaf pans.
Bake at 350° for 65 to 70 minutes for tube pan and less time for other pans. A wooden pick or cake tester inserted in center should come out clean. Let stand wrapped overnight before cutting.


Pumpkin Cake 2

Pumpkin cake with cream cheese frosting
From Diana Rattray

INGREDIENTS:

2 cups sugar
1 cup vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
2 cups pumpkin puree or cooked mashed pumpkin
cream cheese frosting, below
1/2 cup chopped pecans

PREPARATION:

Directions for pumpkin cake
Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well. Sift dry ingredients into a separate bowl; stir into oil mixture, beating well. Stir in pumpkin puree.

Pour batter into two greased and floured 9-inch round layer cake pans. Bake at 350° for 35 to 40 minutes. Turn out onto racks to cool. Frost pumpkin cake with cream cheese frosting and sprinkle with chopped pecans.

Cream Cheese Frosting

1/4 cup butter
1 package (8 ounces) cream cheese, room temperature
1 pound confectioners' sugar, sifted
2 teaspoons vanilla extract
Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough for 2-layer pumpkin cake.

[emseypop]

may have a go at this, I made muffins last year and thought they tasted alot like carrot cake. Was expecting more pumpkin recipes than this on here though Supposed I'll have to surf the net. There weren't even any pumpkin recipes in the daily mail mag this week

[emseypop]

Ingredients
1 large pumpkin, cut in chunks
2 cloves garlic, chopped
1 medium red chilli, chopped
1 can coconut milk or cream
lots of coriander leaves
salt and pepper



Method
1. Cut the pumpkin into quarters so they are a manageable size to work with. Scoop out the seeds and remove the skin.
2. Chop the flesh into small chunks and cook in boiling water until soft.
3. Meanwhile, add the chilli, garlic, half the corinader, salt and pepper to a blender and whiz until well blended.
4. When the pumpkin is soft, drain the cooking water but reserve it. Put the pumkin into the blender with the chilli mix and blend.
5. Put the mixture back into a saucepan, add the coconut milk and simmer. If it is too thick, add some of the reserved cooking water.
6. Serve in large bowls and add the remaining chopped coriander for garnish.

[Sweetleaf]

Spiced Pumpkin Cake

Ingredients
200g (7 oz) Tinned or Homemade Pumpkin Puree (1 kg Pumpkin)
250g (9 oz) Plain Flour
150g (5 oz) Molasses or Black Treacle
150g (5 oz) Soft Brown Sugar
50g (2 oz) Softened Butter
1 Large egg
1½ teaspoons Ground Ginger
1 teaspoon Bicarbonate of Soda
1 teaspoon Cinnamon
½ teaspoon Allspice
¼ teaspoon Ground Cloves
Pinch of Salt

Method
(1) Pre-heat oven to 180°C, 350°F or Gasmark 4. While the oven is heating up, grease and line a 20 cm (8 inch) deep cake tin.

(2) Sift the flour, ginger, bicarbonate of soda, cinnamon, allspice, ground cloves and salt into a large bowl.

(3) Stir the molasses or treacle into a pan with 125ml (5fl oz) of boiling water, then stir in the pumpkin puree (see below for pumpkin puree recipe).

(4) In a separate bowl, beat together the butter and sugar until a pale colour. Add the egg and continue beating until light and fluffy. Gradually fold the pumpkin puree and the egg mixture into the dry ingredients, until well combined, but don't over mix.

(5) Pour into the cake tin and bake in the middle of the oven for approximately 45 minutes or until an inserted skewer comes out clean. Cool on a wire rack.

Homemade Puree
(1) Cut pumpkin into quarters, then peel and cut into chunks. Place in a large saucepan, cover with water and bring to the boil.

(2) Cook for 20 minutes or until pumpkin is tender. Drain well and allow to cool. Then puree the flesh in a food processor or mash with a potato masher.

Once pureed and kept in a suitable container, it can be refrigerated for up to 3 days, or deep freeze for 3 - 6 months.