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
- Sift the flour with the baking soda and salt, set aside.
- Cream butter with sugar till light, creamy and thick.
- Add eggs one at a time, mix well. Mixture tends to be a bit runny, but it's alright.
- Fold in sifted flour in 3 batches, mix well.
- Add in the shredded pumpkin, mix well, scraping from the bottom and sides of the mixing bowl.
- Add in vanilla and the walnuts, mix well.
- 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.
- 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.
- Remove from oven and let cake cool in pan for 10 mins.before unmoulding and letting it cool completely on a wire rack.
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Hankerie
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.
ReplyDeleteI love bundt cakes.Yours looks amazing.I love when you cut it and all the goodness is to be seen:) And eaten:)
ReplyDeleteHi Cheah, thanks for your visiting my blog. Your pumpkin walnut cake looks very delicious. :)
ReplyDeleteI 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 :)
ReplyDeleteCheah, thanks for sharing and experimenting the cake. The color of this cake looks better and tempting.
ReplyDeleteDo 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 :)
ReplyDeletehey...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 :(
Pumpkin and walnut....I am very sure the bundt cake tastes wonderfully delicious with the combination of two great autumn ingredients.
ReplyDeleteThis cake is fantastic with all the natural ingredients in this. Will bookmark this delicious recipe.
ReplyDeleteYour 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! :)
ReplyDeleteIt's a beautiful pumpkin cake. I've yet to try out raw pumpkin in cakes!
ReplyDeleteWOW 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 :)
ReplyDeleteJeannie
ReplyDeleteThanks. 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.
The cake looks super moist!
ReplyDeletecheah, yeah the colour of this cake inside looks so different from the previous one. You mean the butter makes the difference?
ReplyDeletesigh..pumpkin reminds me of fall and it is approaching soon :(
ReplyDeleteAngie
ReplyDeleteYes, 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.
Cheah, I wanted to try your version of pumpkin cake...with skin! How was the taste with skin & without skin?
ReplyDeleteKristy
Kristy
ReplyDeleteTastewise 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.
Hi
ReplyDeleteI made this and the texture was moist and nutty. My family enjoyed it. Thanks.
Cindy