Pumpkin bundt cake

Pumpkin cakeAnother seasonal recipe, this time using pumpkin in cake. This was originally a carrot cake recipe but I found that simply replacing carrots for pumpkin worked just as well.

Pumpkin bundt cake

2½ dl of vegetable oil

150 g of sugar

3 eggs

325 g of flour

300 g of pumpkin (Without seeds and skin)

2½ dl of mixed nuts ( roughly chopped)

1 tsp of baking powder

2 tsp of baking soda

½ tsp of salt

2 tsp of cinnamon

1 tsp of ground ginger

½ tsp of ground anise

  1. Boil the pumpkin until tender, then remove the skin and mash it up (dry without water) and leave to cool.
  2. Set the oven to 170 degrees celsius
  3. Whisk sugar and oil together with a handmixer. Then add the eggs in one by one and mix until fluffy.
  4. Fold in the pumpkin mash, then all the dry ingredients.
  5. Pour the mix in a buttered mold and bake in the middle of the oven for about 1 hour.

Lemon and sugar icing

7 tbsp of powdered sugar

1 tsp of lemon juice

about 4 tbsp of cold water

  1. Mix powdered sugar and lemon juice. Then add in water little by little until the icing reaches a smooth texture that is easy to stir, but not too runny.
  2. Pour over the cake and leave to set for about 1 hour.
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2 comments

  1. Looks delicious, like the substitute of carrots for pumpkin.

    • sayhellohellome

      I’ve tried substituting with zucchini as well which was very good. It’s a nice sly and not very healthy way of eating vegetables.

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