Skip to main content
logo
Food Advertising by

Pumpkin walnut bundt cake




Yes, I experimented with raw Japanese pumpkin again and baked this.  The idea was to determine the colour of the cake based on the ingredients used.  Also I want to 'endorse' that baking a cake with grated raw pumpkin + butter will produce a  yellowish coloured cake.  Whereas, a cake baked with grated raw pumpkin + oil will deliver a brownish coloured one albeit with a minimal amount of cinnamon.  This time I used both a garnishing blade and a trimming blade to grate the pumpkin and  ended up with both fine and thick pumpkin shreds.  I like to see more traces of  golden coloured pumpkin and certainly, I'll be using the trimming blade in the future.






Can you spot the green specks in the cake?  I grated the pumpkin with the skin intact to lend more colour and I'm so pleased with the outcome this time.





This cake is moist and soft and cakes baked with butter are not so dense as cakes baked with oil.  I kept the balance in an air-tight container in the fridge and the cake stayed fresh even on the third day. 

Recipe for Pumpkin Walnut bundt cake

Ingredients
  • 220 gm self-raising flour
  • 1/2  tsp baking soda
  • 1/4  tsp salt
  • 120 gm caster sugar
  • 150 gm butter/margarine
  • 4 eggs
  • 150 gm coarsely shredded pumpkin (with skin intact)
  • 60 gm walnuts, lightly toasted and coarsely chopped
  • 1  tsp vanilla
Method
  1. Sift the flour with the baking soda and salt, set aside.
  2. Cream butter with sugar till light, creamy and thick.
  3. Add eggs one at a time, mix well.  Mixture tends to be a bit runny, but it's alright.
  4. Fold in sifted flour in 3 batches, mix well.
  5. Add in the shredded pumpkin, mix well, scraping from the  bottom and sides of the mixing bowl.
  6. Add in vanilla and the walnuts, mix well.
  7. Pour batter into a lightly greased and floured bundt pan.  Level the surface and shake it a bit to expel air that maybe trapped in the batter.
  8. Bake in a preheated oven @ 180 deg C, for 40 to 45 mins. till golden brown.
  9. Test with a skewer till it comes out clean.
  10. Remove from oven and let cake cool in pan for 10 mins.before unmoulding and letting it cool completely on a wire rack.



I'm submitting this post to  Muhibbah Malaysian Monday.  Do check it out  'Here'.


Also submitting this to 

hosted by
Hankerie


Comments

  1. I love your bundt cakes, they all look like you can unmould them so easily. And yes, I prefer the colour of this pumpkin cake so much more.

    ReplyDelete
  2. I love bundt cakes.Yours looks amazing.I love when you cut it and all the goodness is to be seen:) And eaten:)

    ReplyDelete
  3. Hi Cheah, thanks for your visiting my blog. Your pumpkin walnut cake looks very delicious. :)

    ReplyDelete
  4. I baked bread with pumpkin today too but I steamed the pumpkin first. I never try it raw in my bakes. This is interesting. Your cake looks really moist and soft. Kind of reminds me of carrot cake :)

    ReplyDelete
  5. Cheah, thanks for sharing and experimenting the cake. The color of this cake looks better and tempting.

    ReplyDelete
  6. Do you mean oil with raw pumpkin will react and give the dark color? and butter and raw pumkin will give a nice yellow color and a speckle of green...mmmm but I know cake taste better with butter :) Thanks for giving us that tips :)
    hey...btw, I have change my comment box to pop up window , I hope you have no problem commenting now :) Many ppl told me in foodbuzz that they cant comment on my blog :(

    ReplyDelete
  7. Pumpkin and walnut....I am very sure the bundt cake tastes wonderfully delicious with the combination of two great autumn ingredients.

    ReplyDelete
  8. This cake is fantastic with all the natural ingredients in this. Will bookmark this delicious recipe.

    ReplyDelete
  9. Your pumpkin bundt cake looks so moist and delicious! I love cakes with butter more than oil, butter has the wonderful aroma that oil is definitely lacking! I'm crazy over bundt cakes, just ordered another book on bundt cakes! :)

    ReplyDelete
  10. It's a beautiful pumpkin cake. I've yet to try out raw pumpkin in cakes!

    ReplyDelete
  11. WOW Cheah, how many bundt pan do you have. Looks very pretty especially with grated pumpkin in it. Wish I can have some for my afternoon tea :)

    ReplyDelete
  12. Jeannie
    Thanks. I can unmould the cakes easily, no problem. Just lightly grease the bundt pan and dust with flour.

    Dzoli
    Yes, I'll be eagerly waiting for it to cool, then cut it up to view.

    Amelia's De-ssert
    You are most welcome. Thank you.

    ICook4Fun
    Yes, something like carrot cake, nice!

    Yummy Bakes
    Yes, I prefer this colour too, vibrant!

    Elin
    Yes, you're right. There's some sort of chemical reaction. OK, I'll hop over to your blog when I'm done with dinner.

    ReplyDelete
  13. cheah, yeah the colour of this cake inside looks so different from the previous one. You mean the butter makes the difference?

    ReplyDelete
  14. sigh..pumpkin reminds me of fall and it is approaching soon :(

    ReplyDelete
  15. Angie
    Yes, the taste was good, at least the family members said so!

    Zoe
    Thank you. You can try to bake it and see whether you like it.

    kitchen flavours
    Yes, I've got a soft spot for bundt pans. Yes, with oil the taste is different and texture, dense. So looking forward to your bundt cake recipes.

    busygran
    Yes, do try, something like carrot cake.

    Anncoo
    Pity you're so far away. I've 4 bundt pans and another one on the way!

    Lena
    Yes, think it's the fat and the pumpkin chemical reaction. I tried with muffins and cinnamon and colour was yellow. Will post this later.

    An Open Book
    I think I'll love autumn with all the leaves turning golden brown.

    ReplyDelete
  16. Cheah, I wanted to try your version of pumpkin cake...with skin! How was the taste with skin & without skin?
    Kristy

    ReplyDelete
  17. Kristy
    Tastewise not much difference but with the skin, you get spots of green that will enhance the colour of the cake. But I used the green coloured Jap pumpkin from CH not the yellow local pumpkin. This Jap pumpkin, you can get from Jusco.

    ReplyDelete
  18. Hi
    I made this and the texture was moist and nutty. My family enjoyed it. Thanks.
    Cindy

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Marble Cupcakes ~ 大理石纸杯蛋糕

Chocolate and vanilla are the best of friends and they complement extremely well with each other. This is a very easy recipe and these cuppies can be done in a pretty short time.  They are soft, moist and  with the two-tone butter frosting, they are seriously yummy!






Marble Cupcakes  ~  大理石纸杯蛋糕
Ingredients
150 gm butter150 gm caster sugar174 gm self-raising flour3 eggs50 ml milk1 tsp vanilla2.1/2 tsp cocoa/chocolate powderFrosting 80 gm butter123 gm icing sugarMethod Sift self-raising flour, set aside.In a mixing bowl, beat butter, sugar, eggs and milk till well combined.Fold in sifted flour and beat till smooth.Divide the batter into two portions.  In one portion add vanilla and in the other sift in the cocoa powder and mix till well incorporated.Spoon 1 Tbsp of vanilla batter into each cupcake liner.  Top with a spoonful of chocolate batter, alternating with vanilla batter until all batters have been used up.  Swirl the batters together lightly with a toothpick.Bake in a preheated oven @…

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…