Pumpkin spice cake

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Today I'd like to share another great way to use pumpkin (or butternut squash!) puree. We'll prepare a pumpkin spice cake decorated with simple icing. A delicious, moist cake that any Autumn lover will enjoy.


The cake is incredibly moist and fluffy at the same time. Its smell permeates the kitchen and makes it hard not to reach for the next slice. Flavour brings to mind aromatic gingerbread, which makes this cake a great idea both during Autumn and on a festive table.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (12 x 30 cm loaf tin)

Cake

  • 360 g cake flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp allspice
  • 120 g butter
  • 200 g brown sugar
  • 2 eggs
  • 400 g pumpkin puree
  • 120 g maple syrup
  • 1 tsp vanilla paste

Icing

  • 100 g icing sugar
  • 1-2 tbsp water

Method

  1. Sift 360 g cake flour, 2 tsp baking soda, 1/2 tsp each of ground cloves, ground nutmeg, ground ginger and allspice as well as 2 tsp cinnamon into a bowl. Stir them through with a whisk until spices are distributed in flour.
  2. Put 120 g soft butter and 200 g brown sugar into a separate bowl. Cream them together with an electric mixer until light and fluffy. Once they reach desired texture, scrape down the sides of the bowl with a spatula. 
  3. Add 2 large eggs into the butter. Do it one at a time, mixing the first one in completely before adding the next. Increase mixer speed then and beat the batter until light and fluffy.
  4. Add 400 g pumpkin puree into the batter. Mix it in shortly with a mixer at low speed, only until puree is distributed in the batter. Pour in 120 ml maple syrup in a slow trickle while mixing constantly at low speed. The batter will look as if it wanted to split at this point - there is nothing to worry about. Add 1 tsp vanilla paste and mix it in shortly.
  5. Add dry ingredients in three batches. Do is a few spoonfuls at a time, mixing them in shortly each time only until flour is no longer visible in batter. Don't overmix the batter as the cake will turn out heavy and dense.
  6. Transfer the batter into a greased loaf tin, 30 x 12 cm, lined with baking paper. Spread it in the baking tin and even out the top.
  7. Bake the cake in an oven preheated to 180 deg C (no fan) for around 60 minutes, until a skewer inserted into the cake comes out clean. It's worth checking the cake after the first 50 minutes and adjusting the baking time accordingly as every oven is different.
  8. Take ready cake out of the oven and set it aside in the baking tin for around 10 minutes to cool slightly. Take it out of the baking tin then and cool completely on a wire rack.
  9. Decorate the cake. Put 100 g icing sugar into a small bowl and add 1 or 2 tbsp of water. Mix them together until a thick but fluid icing forms. I recommend starting with 1 tbsp of water and adding more if required, until the texture is right. Decorate the cake with icing using a spoon or a piping bag.
  10. Enjoy!

Approximate nutritional value

100 g

  • 311 kcal
  • Carbs: 54 g 
  • Fat: 9 g
  • Protein: 4 g
  • Fibre: 1 g

1 slice (recipe makes 12 slices)

  • 327 kcal
  • Carbs: 57 g 
  • Fat: 10 g
  • Protein: 6 g
  • Fibre: 1 g


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