Autumn is here, and the trees are dressed for the occasion!
“The Chestnuts came in yellow,
The Oaks in crimson dressed;
The lovely Misses Maple
In scarlet looked their best”
(from October’s Party, by George Cooper)
Time to celebrate and make pumpkin cake!
This delicious cake contains one of my favourite ingredients…. correction – three of my favourite ingredients, and that’s not even including the pumpkin!
Vanilla ~ Cardamom ~ White Chocolate
I posted it last year, but thought I’d post it again anyway, as it is VERY good! It’s rich and moist, a little spicy, and very satisfying. This time round it was given a cream cheese frosting because… well, just because!
😉
Pumpkin Cake with White Chocolate Chips
Pumpkin Cake, November 2011
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You will need:
- 100g (7 tbsps) butter
- 100g (1/2 cup) brown sugar
- 100g (1/2 cup) caster sugar
- 1 tbsp vanilla sugar
- 2 eggs
- 200g (7 oz) pumpkin puree
- 100ml (7 tbsps) milk
- 125g (1 cup) self-raising flour
- 75g (2/3 cup) wholemeal flour
- 1tsp baking soda
- pinch of salt
- 1 tsp cinnamon
- 1 tsp cardamom
- 1/2 tsp ginger
- 1/2 tsp allspice
- 100g (3.5 oz) white chocolate, chopped into very small pieces
Preheat oven to 200° C/400°F. Grease and flour a 22cm x 22cm square cake tin (22cm is about 8 or 9 inches). Cream the butter and sugars with an electric mixer until fluffy, then slowly add the eggs until well mixed. Add the pumpkin and milk. Sift in all the other dry ingredients and fold in carefully. Finally add the chocolate “chips” and fold in gently. Pour the mixture into the tin and bake for about 25 mins, or until it is set in the middle.
For the Cream Cheese Frosting:
Whisk together 55g (1/2 stick) cream cheese, 100g (3/4 cup) icing sugar and 20g (4 tsps) butter. Pipe decoratively onto individual pieces (I usually do that as not everyone likes a frosting).
Pumpkin Cake, October 2012
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Go and bake something with pumpkin in it, drink something warm and spicy, and watch the leaves fall!
😉
Click here for conversion tables:
Wooh-hoo!
Hi Robin! Love your comment! LOL! 😀
absolutely yummy this cake. I am thinking of ideas on how to use pumpkins and this is certainly a good tip. Thank you!
I usually end up making sweet things with pumpkin because the autumny spices go so well with it. Soup is good too though!
I am sure. I have never made a pumpkin soup before and that will be my next thing on the list!
Gorgeous leaves! I had a recipe from a friend for Cardamom apple cake that was quite delicious–will have to look around for it. Cardamom adds an interesting taste.
Cardamom and apple is a lovely combination – blueberry and cardamom too!
I have not baked for ages but this really sounds tempting, I have not had a pumpkin yet this year but I will get one soon.
The house smells wonderful while this is in the oven… another reason to make it!
We’ve woken up to a very foggy morning here – a piece of your cake with a cup of coffee would really cheer things up!
It does go very well with coffee! 😀 It’s misty on our side of the river most mornings now, but no fog yet. That usually arrives in November and hangs around for a few weeks!
Oh, YES! Perfect!
😀 Those pumpkins of yours will thank you… 😉
I am so glad you id post it again as I missed it last year…I can smell those spices and pumpkin…yum
The spices are simply perfect for this cake, and they do smell wonderful while it’s baking!
I bet the white chocolate really adds something to it! Sounds delicious!
Oh it does – couldn’t imagine leaving it out! Little chunks of caramelised sweetness!
Looovelyyyy!! I forgot all about the cake. I can´t understand why anyone wouldn´t like a frosting. Especially a cream cheese frosting. 😉
Well, the cake is quite rich, although not overly sweet, so I didn’t want to overdo things! 😀
I tried this recipe today. Sooo gooooood !!!! And the frosting… Icing on the cake 😉
Glad you enjoyed it! 😀
YUM pumpkin!! Oh Cathy your photos are excellent. The leaves are wonderful, what color!
Thanks Tj! Yes, autumn is more beautiful than ever this year!
This looks absolutely divine! So many of my favorite flavors!
It’s a winner! Thanks for stopping by. 😀
Mmmmmmmmmmmmmm – I have all the ingredients in my cupboards apart from the white chocolate but that can surely be remedied – I feel a cake coming on 🙂
Have fun baking Anna! 😀
I must make this and make in muffin tin so I can freeze and have one now and then 🙂 I was down another 3 lbs at weigh in today 🙂
Well done! I really admire your willpower. The muffin idea is good, as the cake is quite rich and dense. I think it would cook quite well in muffin tins. 😀
Thanks I use the old toothpick trick these I will remove from oven just before perfect as they will continue to cook can’t wait! Thanks again Cathy Love what you do xo
Eunice
The Pumpkin Cake! It is good! Thanks Cathy…..and HAPPY HAPPY Birthday! I know this is late. I’m sorry, I’ve been out of it…I am catching up as we speak though….
I wish there was something I could send you…have any ideas?
Glad you liked it, and thank you! And as for me, how about a cup of coffee! (Milk, no sugar 😉 )
Right away…I’m pouring it’s dark caffeinated goodness. Now I am sending it–watch out it’s hot!
It arrived just in time for breakfast! Thanks! 😀 Ouch, it’s still hot 😉
🙂