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By Kate Miller
I'm very sure you've some leftover pumpkin from Halloween so why not use some of the remaining pumpkin and turn it into something which the whole family will enjoy?
And, if you're looking for a good pumpkin recipe other than just pumpkin soups and pumpkin smoothies, then you're in the right place. How about this to tickle your taste buds – Cinnamon Pumpkin Cake?
You probably have the ingredients sitting in your pantry, all you need is to put them together and then pop into the oven. Trust me, it's delicious, easy to make and perfect as dessert, served with vanilla ice cream. So, let's get started..........
Pumpkin Cinnamon Cake Recipe
250 grams butter, at room temperature
200 grams sugar
grated rind of 2 oranges
2 tablespoons honey
2 eggs
350 grams leftover pumpkin puree (cooled)
300 grams plain flour
50 grams custard powder
1½ teaspoons bicarbonate soda
4 teaspoons baking powder
2½ teaspoons cinnamon powder
How to make pumpkin cinnamon cake
Line a 28-
In a large bowl, sift together flour, custard powder, bicarbonate soda, baking powder and cinnamon power. Set aside for later use in the recipe.
Cream butter, sugar and grated orange rind in a mixing bowl until light and fluffy. Then, beat in honey.
Next, add eggs, one at a time and make sure to beat well.
Add pumpkin puree and beat until all ingredients are well combined.
Carefully fold in flour mixture, half at a time.
Spread cake mixture into prepared cake tin and bake in the preheated oven for about 40 minutes or until a skewer inserted in the center comes out clean.
When done, allow cinnamon pumpkin cake to stand for about 10 to 15 minutes before turning out onto a wire rack to cool.
*You can either serve pumpkin cinnamon cake as it is or spread chocolate icing on top of cake when cold. Yes, don’t forget the vanilla ice cream! Yummm.......
Leftover Pumpkin Ideas – Cinnamon Pumpkin Cake Recipe
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