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Orange & Pumpkin Cake


This recipe actually calls for Rhubarb and Orange but since I couldn't find Rhubarb here, I substituted with Pumpkin instead.  I was not disappointed as the bright orangish pumpkin helped gave the cake a more vibrant colour which made it attractive as well.








This cake tastes best on the day it's baked.  Heat up any leftovers and you won't know the difference!











Recipe for Orange & Pumpkin Cake

    Ingredients

    • 300 gm plain flour
    • 2  tsp baking powder
    • 120 gm butter
    • 130 gm sugar
    • 2  tsp orange zest
    • 1  tsp vanilla
    • 2 eggs
    • 1/2 cup milk + 1/2  tsp bicarbonate of soda (mix well)
    • 50 to 100 gm pumpkin, peeled and sliced
    • Icing sugar (optional)
    Method
    1. Sieve flour with the baking powder, set aside.
    2. Beat, butter, sugar, zest and vanilla till light and fluffy.
    3. Add eggs one at a time, mix well.
    4. Combine milk and bicarbonate of soda in a small bowl.  Add this into the butter mixture, mix well.
    5. Fold in sifted flour, mix thoroughly. (Consistency of batter is dropping but thick).
    6. Pour this mixture into a lightly greased and floured  8 inch springform pan.
    7. Arrange the pumpkin slices on top, pressing slightly.
    8. Bake in a preheated oven @ 180 deg. C for 45 to 50 mins.  Let cool in pan for 10 mins. before unmoulding and transferring onto a wire rack to cool completely.
    9. Lightly dust the cake with icing sugar before serving.

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Comments

  1. Mary MohApril 12, 2013 at 4:45 PM

    Looks very pretty with the pumpkin slices on top. The texture of the cake looks very good. This would be perfect for my afternoon tea :D

    ReplyDelete
  2. kitchen flavoursApril 12, 2013 at 7:17 PM

    A lovely looking cake! Two of my favourite ingredients, oranges and pumpkins! A slice or two would indeed be great with a cup of warm tea!

    ReplyDelete
  3. Sonia ~ Nasi Lemak LoverApril 12, 2013 at 8:57 PM

    Sound healthy and good

    ReplyDelete
    Replies
    1. Plumber in Seattle WAApril 13, 2013 at 3:57 PM

      I agree. This is the best recipe I can imagine with pumpkin.

      Delete
  4. mui muiApril 12, 2013 at 9:45 PM

    Hi Cheah,
    I love to see your bakes. It always turn out so well and beautiful :)
    Never taste rhubard before. Your cake look moist and yummy :D
    Have a nice weekend.
    mui

    ReplyDelete
  5. Baking DiaryApril 12, 2013 at 11:01 PM

    It certainly looks very pretty, good crumbs and color, just so lovely!

    ReplyDelete
  6. ann lowApril 12, 2013 at 11:54 PM

    I love the colour of this cake. Looks very pretty with the slices of pumpkin on top. Bookmarked!

    ReplyDelete
  7. Angie's RecipesApril 13, 2013 at 1:56 AM

    Very pretty with decorative pumpkin topping and the moist and soft crumb.

    ReplyDelete
  8. My Little SpaceApril 14, 2013 at 10:08 PM

    I want a slice please ! I'm sure your hubby would love this very much.
    Have a great week a head.
    Kristy

    ReplyDelete
    Replies
    1. Sokehah cheahApril 15, 2013 at 1:21 AM

      Yes, as long as the cake is soft and moist, no complain! You have a great week ahead too!

      Delete
  9. Yummy BakesApril 15, 2013 at 2:02 PM

    Love the color and nice clicks too.

    ReplyDelete

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