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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







4 comments:

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

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

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

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

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