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’.

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