Skip to main content
logo
Food Advertising by

Pumpkin Bundt cake



I bought Japanese pumpkin on my recent trip to the Cameron Highlands and baked this cake.  I was excited as this was the first time that I grated the pumpkin with skin intact and was very eager to see how it will appear with specks of green and golden yellow pumpkin shreds.  So, I waited patiently for the cake to cool before I could perform the opening ceremony.










I was surprised and disappointed when the cake turned out to be of this colour, brownish with a slight tinge of green.  My mind back tracked, could it be the cinnamon?  It couldn't be as I've used cinnamon as a spice in my bakes before and the cakes  didn't turn out like this.  But the consolation was that the texture of this cake was moist, not too sweet and on the whole, yummy.






I was determined to find out why and after another experiment, I think I've found the solution and will reveal my findings in my next post.  So, stay tuned!

Recipe for Pumpkin Bundt cake



Ingredients
  • 10 oz plain flour
  • 6 oz caster sugar
  • 3 eggs
  • 1/2  cup canola oil
  • 1/2  cup orange juice
  • 2  tsp baking powder
  • 1  tsp baking soda
  • 1/4  tsp salt
  • 1.1/2 cup shredded pumpkin with skin intact
  • 1.1/2  tsp cinnamon
  • 1  tsp vanilla
  • Icing sugar for decoration - optional
Method
  1. Sift the flour with the baking powder, baking soda, salt and cinnamon, mix well.  Set aside.
  2. Cream eggs with sugar till thick and creamy.
  3. Add in the oil, continue beating, then add in the orange juice and vanilla, beat well till thoroughly incorporated.
  4. Fold in the sifted flour till well combined.
  5. Stir in the shredded pumpkin, mix well, scraping from the bottom and sides of the mixing bowl.
  6. Pour the batter into a lightly greased and floured Bundt pan.  Level the surface, give it a slight shake to expel any air in the batter.
  7. Bake in a preheated oven @ 180 deg C for 40 to 45 mins. till golden brown.  Test with a skewer till it comes out clean.
  8. Remove from oven and let cool in the pan for 10 mins. before unmoulding and cooling on a wire rack completely.
  9. Lightly dust the cake with icing sugar if preferred.


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


Also submitting this to

{Event} Natural Colour Bakes  hosted by  Hankerie

Comments

  1. I like your bundt pattern, so pretty.The cake also looks moist and yummy!

    ReplyDelete
  2. This cake look so pretty. I like the bundt pan too. Thanks for sharing.

    ReplyDelete
  3. This cake looks very moist and lovely. Yum!

    ReplyDelete
  4. Looks yummy! Love pumpkin cakes! Maybe you grate it too finely, try a coarser grate, it would be more visible in the baked cake. :)

    ReplyDelete
  5. Gosh Cheah the cake tin looks super lovely. Wish I can get it here too! And the cake also turned out perfectly shape & beautiful. Sounds interesting cooking with skin. Must try it one day as well. Thanks for sharing.
    Regards, Kristy

    ReplyDelete
  6. Such a brilliant idea. Pumpkin is a very good natural colour source too for the natural colour bakes. Thanks for linking up. Can you also include the picture logo too there? Thanks.

    ReplyDelete
  7. WOW! This pumpkin cake looks pretty. I want to bookmark this recipe for the coming weekend. Thanks Cheah :)

    ReplyDelete
  8. tigerfish
    Thanks!

    yummylittlecooks
    Thank you. This pan is my latest collection.

    Yummy Bakes
    You are more than welcome, Chris. No regrets getting this pan.

    Zoe
    Thanks, it sure is.

    ReplyDelete
  9. Claire
    Thank you!

    kitchen flavours
    Thanks. Yes, I agree with you, a coarser grate is a better choice.

    Kristy
    You are welcome. It's one of my favourite pans.

    hankerie
    Thanks. Have linked up with the picture logo.

    Anncoo
    Thank you. Yes, give it a try.

    ReplyDelete
  10. cheah, i must really see what's the outcome of your next experiment :)

    ReplyDelete
  11. Your bundt pan look so special and beautiful..looking forward your answer..

    ReplyDelete
  12. Definitely penning thisone down:) Still have pumpkin in teh garden:) Will have a look if I can find this lovely baking dish..as your ready cake looks amazing:)

    ReplyDelete
  13. I've never baked with pumpkin before but always wanted to - thanks for the reminder! I think your cake looks good though!

    ReplyDelete
  14. Lena
    Have patience, dear!

    Sonia
    Thanks, next week!

    Dzoli
    Fresh pumpkin and homegrown too, so readily available!

    Jen
    Thanks. Do give pumpkin a try!

    ReplyDelete
  15. you bundt cake design looks really beautiful and the idea of a pumpkin bundt sure sounds really good!

    ReplyDelete
  16. Beautiful moist cakE! and love the look of the bundt cake.

    ReplyDelete
  17. Iove your bundt cake pan. If I were to buy one I'll get one like this. I like using pumpkin in bread but hv not tried it un cakes. Looks delicious! I didn't know you can eat the skin too!

    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

Chicken Floss Cake ~ 鸡肉松蛋糕

It's normal to find buns coated with meat floss in any bakery, but yet to find a meat floss coated piece of cake.  I saw this Chicken Floss Cake on youtube and was eager to give this a shot.  The recipe is quite similar to a chiffon cake and I was curious to find out the taste which should be slightly sweetish and saltish.  Wouldn't it be weird, I wonder.  But it turned out that the taste is rather unique with a light and soft texture and my family members gave me a thumbs up and asked for more!



Chicken Floss Cake ~  鸡肉松蛋糕
Ingredients (A)

4 egg yolks40 ml oil50 ml milk65 gm plain flour, siftedChicken flossWhite sesame seedsChopped spring onions (optional)a pinch of salt (B)  4 egg whites        40 gm caster sugar
Method In a bowl, beat egg yolks, add in oil, mix well, then add in milk.Mix in sifted flour till well combined.In another clean bowl, beat egg whites till frothy, then add in sugar in 2 batches and beat till stiff peaks form.Fold in 1/3 egg whites into the egg yolk mixtu…

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.

Lavender lemon cookies ~ 薰衣草柠檬曲奇

These dainty looking Lavender lemon cookies have a subtle taste of lavender, not too much for I used  fresh leaves instead of dried flowers.  They are buttery, taste like shortbread with a light floral aroma.  They are simple, cute and sure to impress.  Try gifting them at a Christmas cookie swap or great to give as a gift during the coming festive season.


Lavender lemon cookies ~  薰衣草柠檬曲奇
Ingredients

263 gm butter80 gm caster sugar245 gm plain flour50 gm cornflour2.1/2 Tbsp icing sugar1.1/2 Tbsp freshly snipped lavender leaves1 tsp lemon zesta pinch of saltMethod Sift plain flour with the cornflour, set aside.Cream butter, sugar and icing sugar till fluffy.Mix in the snipped Lavender leaves and lemon zest.Mix in the sifted flour and cornflour mixture.Wrap up the dough with cling wrap and keep chilled for an hour or more.Roll the dough into 1/4 inch thick and cut with cookie cutter.  (Alternatively, roll into a log and cut into 1/4 inch thick).Place cookies onto a parchment lined baking …