Pumpkin Bundt Cake

Pumpking Bundt cake 1

Pumpkin Bundt Cake
Recipe source : Julie

Ingredients:
3 cups +5 tbsp all-purpose flour
2 ½ cups sugar (can do mix of brown and white)
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
4 eggs
3 tsp vanilla essence
10 tbsp water
1 cup vegetable oil
1 ¾ cup pumpkin puree
Chocolate chips- optional

Method:
Mix flour, baking soda, cinnamon powder, nutmeg powder and salt and keep aside.
Whisk sugar and oil in a large bowl.
Add one egg at a time and whisk well.
Add flour and water alternately to egg mixture and mix well. (starting and ending with flour)
Finally add pumpkin puree and vanilla essence and whisk well to combine. (add chocolate chips if using)
Pour batter into a well-greased bundt pan or two loaf pans.
Bake in a preheated oven at 160 degree Celsius for 50-55 mins or until a toothpick inserted in the center of the cake comes out clean.

Pumpking Bundt cake

Let the cake cool in the pan for 10 mins and then invert on a wire rack to cool completely. Frost the cake or sprinkle icing sugar, tasty either way!
Slice and serve.

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Pumpkin Ginger Bread –THE BEST

Pumpkin Ginger Bread

Pumpkin Ginger Bread –THE BEST

Ingredients:
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ cup brown sugar
½ cup sugar
4 eggs
1 tsp vanilla essence
¾ cup pumpkin puree
¾ cup canola oil
¾ tsp cinnamon powder
¾ tsp dry ginger powder
¼ tsp cloves powder
¼ tsp nutmeg powder
½ tsp salt

Method:
Add the dry ingredients in a bowl and whisk well to combine (except sugars)
Beat the eggs, sugar and vanilla well to combine.
Add pumpkin puree and oil and mix well.
Add dry ingredients and mix well.
Pour into a greased loaf pan.
Bake in a preheated oven at 160 degree Celsius for 50-60 mins or until a toothpick comes out clean.
Let cool in pan for 10 mins and then turn into a rack to cool completely.
Slice and serve.

Pumpkin Cake with Maple Cream Cheese Frosting

Pumkin Cake

Pumpkin Cake with Maple Cream Cheese Frosting
Recipe Source:Jessica

Ingredients:
3 cups all-purpose flour
1 ½ tsp baking soda
2 cups sugar
3 large eggs
1 ½ cups pumpkin puree (or 1 can (15 oz) )
½ tsp salt
¾ cup butter (I used
¼ cup vegetable oil
1 cup milk (or 3 tbsp milk powder +1 cup water)

Frosting: (I used only ¼ of the recipe and frosted only 1 cake)
12 oz cream cheese at room temperature
¾ cup butter
3 tbsp maple syrup
2 tsp vanilla essence
6 cups powdered sugar

Pumkin Cake 1

Method:
Sieve flour and baking soda. Add salt.
In a large bowl/stand mixer, beat butter and sugar. (I added 2 tbsp boiling water and beat again).
When it starts to be fluffy, add one egg at a time and mix well.
Add oil, pumpkin and vanilla essence and mix again.
Beat in flour alternately with milk beginning and ending in flour.
Pour the batter into 2-3 greased pans of your preference.
Bake in a preheated oven at 150 degree Celsius for 30-35 mins or until a toothpick comes out clean when inserted in the center of the cake.
Cool the cake completely before frosting.
Frosting: In a large bowl, cream butter and cheese. Add maple syrup and vanilla essence. Add icing sugar and beat on low speed until combined and then on medium speed till smooth.
Use frosting as layers and to cover the cake.
Slice and serve.

Pumkin Cake 2