Halloween maybe just a memory but pumpkin and squash season is still on! This year I am determined to make the most of it and pumpkin or squash puree, made from a roasted and blended member of the squash family, is popping up in my sweet as well as savoury dishes. And this Spiced Pumpkin Cake is gone in no time in our house.
As pumpkin is packed with antioxidants and vitamin C it can only make a cake better! It’s also brilliant for adding natural sweetness meaning less sugar is needed and the moisture content reduces the quantity of fat needed in the cake. So this may not taste like it but it’s a healthier option.
I know in some countries you can buy pumpkin puree in a tin and as long as it’s without added sugar you can use it, but it’s not generally easy to come by in the UK. I like to roast halved and scored butternut squash in its skin or chunks of skin-on pumpkin (minus the seeds in both cases) for about 30-40mins, depending on how big the pieces are obviously, at 180c until they are soft. Strip off the skin and mash and you are ready to go.
This recipe has pumpkin spices in it but if you live in the States you can always sub in the same amount of spice in a pre-blended mixture. If you prefer you can always made two loaf cakes from this batter instead of one brownie cake so you have one to keep and one to give away or freeze.
I have added a spiced sugar top which you can always leave off if you wish but I love it! Move over Pumpkin Lattes – this cake will have you addicted!
Spiced Pumpkin Cake
Ingredients
- 180g butter or margarine
- 150g caster sugar
- 2 egg
- 250g plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 250g pumpkin or squash puree
- For the sugar topping:
- 2 tablespoons light muscovado sugar
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
Directions
- Step 1 Line a 10”x8” brownie tin or two loaf tins and pre-heat the oven to 180°C Fan / 190°C /350°F/ Gas 4.
- Step 2 In one bowl mix the flour, bicarbonate of soda, baking powder, cloves, cinnamon, and nutmeg.
- Step 3 In another bowl beat together the butter or margarine and sugar then add the eggs. Beating well until fluffy then beat in the pumpkin.
- Step 4 Add the flour and spice mixture until well combined.
- Step 5 Pour into the prepared tin and place into the oven.
- Step 6 While they are cooking combine the sugar and spices for the topping.
- Step 7 After the cake has been in the oven for 20mins remove and sprinkle the sugar all over the top evenly.
- Step 8 Put back into the oven for another 15mins. Check it’s cooked with a skewer and remove from the oven if it is, if not replace for another 5mins and check again.