Thursday 22 September 2011

Spiced Pumpkin Cake

Commonly known as "Kaddo"  in India, here it is mostly used in savoury dishes. A huge variety of dishes are prepared on most popular Indian festivals and vegetable curry made out of  pumpkin holds a special spot amongst the festive fare.  
 Most of us do not realize that this humble pumpkin is a powerful storehouse of vitamins and minerals. Not only is it loaded with vitamin A, it’s a good source of vitamins C, K, and E, and lots of minerals, including magnesium, potassium, and iron.(try telling your child this! Seriously, I haven't yet come across a kid who is fond of eating kaddu)
And for all  you ladies - a quick beauty tip - Just  throw in 2 tsp pureed pumpkin and add 1/4 tsp honey and 1/2 tsp milk - mix it well and apply on your face and see how it  glows. In short, give this humble versatile vegetable a "thumbs-up" for your good health.
 Back to the recipe -  I got this recipe while surfing the net and followed the directions exactly as given (except I reduced the oil from 1 1/4 to I cup). The cake turned out nice and moist and the lovely flavour of cinnamon really added to its good taste.

Ingredients :-

·         2 cups white sugar
·        1 cup vegetable oil
·         1 teaspoon vanilla essence
·         2 cups pureed pumpkin(chop pumpkin into pieces, pressure cook till soft, then puree)
·         4 eggs
·         2 cups all-purpose flour
·         3 tsp baking powder
·         2 tsp baking soda
·         1/4 tsp salt
·         2 tsp ground cinnamon
     1/2 tsp all spice powder
·         1 cup chopped walnuts (optional)

Method :-
            Preheat oven to 175 C. Grease and flour a 9 inch round baking tin. Sift together the flour, baking powder, baking soda, spice powder,salt and cinnamon powder. Set aside.
.          In a large bowl combine sugar and oil. Blend in vanilla essence and pumpkin puree, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared  pan.
          Bake in the preheated oven for about 1 hour,or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.


You can make cupcakes too, using the same batter


  1. Beautiful!!! Am sure it is as tasty as it looks!! Tried making one of your cake recipes..came out perfect!! Thanks!

  2. You are welcome Manjari! I am so glad that you like the recipes.

  3. hi...did u use the long green variety or the round pumpkins? thanx

  4. Hi Tasneem! I used a round yellow pumpkin for this cake.