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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

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Comments

  1. tigerfishSeptember 15, 2011 at 10:18 AM

    Looks gorgeous.

    ReplyDelete
  2. yummylittlecooksSeptember 15, 2011 at 10:48 AM

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

    ReplyDelete
  3. Yummy BakesSeptember 15, 2011 at 10:49 AM

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

    ReplyDelete
  4. ZoeSeptember 15, 2011 at 12:01 PM

    This cake looks very moist and lovely. Yum!

    ReplyDelete
  5. ReanaclaireSeptember 15, 2011 at 12:49 PM

    wow... so beautiful!

    ReplyDelete
  6. kitchen flavoursSeptember 15, 2011 at 2:43 PM

    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
  7. My Little SpaceSeptember 15, 2011 at 3:20 PM

    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
  8. HankerieSeptember 15, 2011 at 4:48 PM

    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
  9. ann lowSeptember 15, 2011 at 5:26 PM

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

    ReplyDelete
  10. Sokehah cheahSeptember 15, 2011 at 5:28 PM

    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
  11. Sokehah cheahSeptember 15, 2011 at 5:38 PM

    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
  12. lenaSeptember 15, 2011 at 5:39 PM

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

    ReplyDelete
  13. Sonia ~ Nasi Lemak LoverSeptember 15, 2011 at 5:46 PM

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

    ReplyDelete
  14. AnonymousSeptember 15, 2011 at 6:39 PM

    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
  15. Smoky Wok (formerly Tastes of Home)September 15, 2011 at 9:31 PM

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

    ReplyDelete
  16. Sokehah cheahSeptember 15, 2011 at 11:34 PM

    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
  17. pigpigscornerSeptember 16, 2011 at 12:15 PM

    Still looks pretty good to me!

    ReplyDelete
  18. JanineSeptember 16, 2011 at 2:11 PM

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

    ReplyDelete
  19. penny aka jeroxieSeptember 16, 2011 at 8:18 PM

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

    ReplyDelete
  20. JeannieSeptember 18, 2011 at 11:11 AM

    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

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