Pumpkin Cake
Tis the season... for pumpkins. You will probably have some leftover from your pumpkin carving. You can use this to make a delicious pumpkin cake. It is a bit like a carrot cake but using grated pumpkin instead of grated carrot. The sponge is lightly spiced with Meat Tinsel Rub, adding lovely classic pumpkin spice flavours of orange, cinnamon, ground ginger and allspice.
This is an easy to make one layer cake with a deliciously light, soft crumb. You could add a cream cheese frosting if you wanted, but we love it just as it is.
Pumpkin Cake
250g of grated pumpkin
150g butter
2 large eggs (beaten)
200g light soft brown sugar
200g self raising flour
1/2 teaspoon of salt
1 tbsp Meat Tinsel Rub
1 tsp of baking powder
75g dried mixed fruit (or currants/raisins/sultanas)
Melt butter and put into a bowl.
Add pumpkin, sugar and beaten eggs and stir.
Sieve the flour, baking powder, Meat Tinsel and salt into the mixture. Combine with a spoon.
Add the dried mixed fruit - I used sultanas. It will look like a sloppy mess!
I cooked this in my Kamado Joe, indirect at a temp of 160C. I placed an upturned baking tin on the top grill to give a bit of height to prevent the base being overcooked. Pour the mixture into a lined baking tin (spring form tins are best) about 22cms diameter. Bake for about 45 mins to an hour until a skewer inserted in the middle comes out clean. You could alternatively make 12 individual cakes, use muffin cases for these. They will take about 30 minutes to cook.
You can bake this in a domestic oven too - temp 170C for about 45 minutes. Less time if making muffins. Cool on baking tray. Yummy on its own or served warm with custard, cream, ice-cream, natural yoghurt or even clotted cream!