This is a deliciously moist cake, perfect for Autumn and a great excuse to incorporate pumpkins into your baking! This recipe is designed by the Wild Strawberry Café here on the farm.

Ingredients:

  • 300g pumpkin – peeled, deseeded and grated
  • 300g light brown sugar
  • 150ml rapeseed oil
  • 1 tsp vanilla extract
  • 3 free-range eggs
  • 330g plain flour
  • 1/2 tsp cinnamon
  • 3/4 tsp allspice
  • 3/4 tsp ginger
  • 3/4 tsp bicarb
  • 3/4 tsp baking powder
  • 75g chopped walnuts
  • 45ml milk

Method:

  1. Line and grease 8 inch cake tin.
  2. Beat sugar, oil and vanilla for 2 minutes. Add eggs and beat for another 2 minutes.
  3. Sift together dry ingredients and fold into batter.
  4. Fold in pumpkin and milk.
  5. Bake for 30 minutes 170 degrees c.
  6. Can add a simple cream cheese icing as pictured above.

Seasonal Recipe: Pumpkin Walnut Cake

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