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Cakes

Cake!! I haven’t given much thought to the sweeter side of things when it comes to recipes, but I’m going to address that now.

This recipe came from a friend of mine who answered my plea for ideas to use pumpkin. It came to me as a photo of a handwritten recipe with oven temps in fahrenheit. I must ask her where it comes from, because it sure is delicious! I can’t stop eating it.

Once you’ve cooked and mashed the pumpkin, making the batter is quick and easy, mixed with a spoon, so minimal washing up. Then it’s just a matter of waiting the HOUR it takes to cook… and letting it cool. So hard!

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Serves: 1 loaf Prep Time: Cooking Time:

Ingredients

  • 1 3/4 cup self raising flour
  • 1 cup sugar
  • 1/2 cup oil (not olive oil)
  • 1 cup mashed cooked pumpkin
  • 1/4 cup water
  • 1 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 2 eggs
  • Icing sugar

Instructions

  1. Preheat oven to 180ºC.
  2. Grease a regular size loaf tin (not too small) and line the base with greaseproof paper.
  3. Mix all the ingredients together in a large bowl.
  4. Pour the batter into the loaf tin and bake in the oven for 1 hour.
  5. After 1 hour, use a skewer to test that the loaf is cooked. Let it sit for 5 minutes before turning onto a cooling rack.
  6. Dust with icing sugar before serving with a properly infused pot of leaf tea.

Notes

The recipe just calls for mashed pumpkin, so cook it how you like. I baked it, because I hoped it would bring a richer flavour.

8 March, 2018 0 comment
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