As Halloween looms it can mean only one thing: pumpkin carving! Get the most out of your gorgeous gourd with Nicola Secrett's special pumpkin cake recipe for the leftovers
Ingredients
- 250ml vegetable oil
- 3 eggs, beaten
- 400g pumpkin puree, fresh or tinned
- 1tsp vanilla extract
- 425g caster sugar
- 300g plain flour
- 1tsp bicarbonate of soda
- 1tsp ground nutmeg
- 1tsp ground cinnamon
- 1tsp ground allspice
- 1tsp ground cloves
- Pinch of salt
- 4tbsp chopped nuts (optional)
- Icing sugar to serve
Method:
1) Preheat the oven to 180°C/fan/160°C/Gas Mark 4. Grease or line a 24cm2 cake tin for a deep cake or a 22 by 32cm tin for a thinner one (as shown in image).
2) Cream together the oil, eggs, pumpkin puree and vanilla extract.
3) Mix the flour, sugar, bicarbonate of soda and spices together and sieve into a mixing bowl.
4) Combine the wet and dry ingredients and fold in the nuts (reserving a few for the topping).
5) Pour the mixture into the prepared cake tin and sprinkle the remaining nuts on top and bake on the centre shelf of the oven for 60 minutes.
6) Test the middle of the cake with a skewer and if it’s clean on removal the cake is cooked. If not return and bake until cooked through.
7) Allow the cake to cool in the tin then turn out and sprinkle with icing sugar (optional) and serve.
The cake will keep for 3-4 days in an airtight container.
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