Pumpkin Raisin Cake - Rethink Central

Pumpkin Raisin Cake

by | Aug 29, 2014 | Cake

“It’s so good that the testers couldn’t stop eating it.” 

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As we know, pumpkin makes excellent pies.

But did you know that when you translate it into cakes, you wind up with something rich (yet somehow airy) and decadent?

This recipe is also remarkably easy once you get past roasting the pumpkin. But, it’s so good that the testers couldn’t stop eating it. You’re advised to make two at once and keep one in the freezer (which you can do – simply leave off the icing).

This cake is something more than a tea time cake. You can have it with a cup of coffee, sure. But, it’s better still with a glass of wine.

In fact, it’s likely to inspire you to have salad for supper so you’ve got plenty of room for just that.

-:–:-

Ingredients

Recipe makes 1 medium cake

400 grams (3¼ cups) Cake flour
2 tsp Bicarbonate of soda (baking soda)
1 tsp Baking powder
1 tsp Salt
1 tsp Cinnamon
100 grams (3½ oz) Raisins
150 grams (1 1/3 sticks) Butter
250 grams (1¼ cups) Sugar
4 med Eggs
500 grams (17½ oz) Cooked pumpkin (scooped out of the skin is best)
180 ml (¾ cup) Milk

For the icing

130 grams (4½ oz) Cream cheese
60 grams (½ cup) Icing sugar

To Prepare

Preheat the oven to 180ºC (350ºF, Gas mark 4). Grease and line a springform cake tin with parchment paper.

In a medium mixing bowl, sift together the flour, bicarbonate of soda, baking powder, salt and cinnamon. Stir in the raisins and set aside.

In a large mixing bowl, cream together the butter and sugar until pale and creamy. Beat in the eggs, then add the pumpkin and mix well. Fold the dry ingredients into this mixture, alternating with the milk. Spoon into the prepared cake tin and bake for about 45-50 minutes or until a skewer inserted into the centre comes out clean.

Meanwhile, prepare the icing by beating the cream cheese and icing sugar until well mixed and smooth. Spread this over the cake while still a bit warm.

Really Good Bit

This cake freezes really nicely, though you shouldn’t ice it first. You can also omit the raisins – or substitute them for chopped nuts, or add both. It’s a matter of preference (and your store cupboard, of course).

-:–:-

From the notebook of Katie Schenk

Like this cake  –  want more? Course you do! Check out these other recent cake recipes. We won’t tell if you chose to bake more than one…

Chocolate Banana Snack Cake

Apricot Oat Cookies

Easy (Valentine’s) Brownies

And do share pics if you bake them, we love to see how things turn out.

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