Pumpkin Cake with Winter Spices

  • Preparation: 20min
  • Cooking Time: 25-30min
  • Serves: 32 Squares


Dry Ingredients

– 300g Brown Sugar
– 250g Plain Flour
– 3/4 teaspoon Sea Salt
– 1 teaspoon Bicarbonate of Soda
– 1 teaspoon Baking pPowder
– 2 teaspoon ground Cinnamon
– 2 teaspoon ground Ginger
– 1/4 teaspoon grated Nutmeg
– 1/4 teaspoon ground Cloves

Wet Ingredients

– 425g Butternut Pumpkin purée (or cooked & mashed pumpkin)
– 3 large Eggs (lightly beaten)
– 2 teaspoon Vanilla Extract


Step 1

Preheat oven to 150°C, fan forced. Line a rectangle 23cm x 33cm baking pan with baking paper (or grease a 10 cup Bundt pan).

Step 2

In a food processor, pulse for a few seconds, the plain flour, baking powder, bicarbonate of soda, spices and sea salt until well aerated.

Step 3

In a stand mixer fitted with paddle attachment, whisk the brown sugar and eggs until light and fluffy. Slowly add in the EVOO. Followed by vanilla extract.

Step 4

Fold in the pumpkin purée until well combined.

Step 5

Add in the flour mixture quickly.

Step 6

Spoon the batter into the prepared baking pan.

Step 7

Bake for 25-30 minutes until when tested with a cake tester, it pulls out clean.

Step 8

Remove cake from the oven. Let it sit for 5 minutes before removing from the pan. Serve with a dusting of icing sugar or cream cheese frosting.