With plenty of pumpkins stored away I’ve been looking for recipes to make something a little different with them. This scrummy recipe for pumpkin and raisin cake appealed to me, particularly the spicing which would be pleasantly warming now that colder weather has finally arrived.
Serves 12
Ingredients:
250g plain flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/4 teaspoon bicarbonate of soda
200g dark brown soft sugar
100g butter
2 eggs, beaten
250g pumpkin puree
4 tablespoons milk
100g raisins
Method:
Preheat oven to 180 C / Gas mark 4.
For the pumpkin puree I measured out 800g of roughly chopped pumpkin (skin and seeds removed) and placed in a pan of boiling water, simmer for 20 minutes or so until the pumpkin pieces are soft (test with a fork). Strain water and place cooked pumpkin pieces into a fine mesh sieve, try to remove as much excess water as you can by pushing down on the pumpkin pieces with a fork to strain. Scrape the contents from the sieve into a bowl and use a hand blender to puree. Measure and set aside.
In a mixing bowl combine flour, baking powder, spices and bicarbonate of soda. In a separate bowl, cream together butter and sugar. Mix in eggs, 250g pumpkin puree and milk. Stir flour mixture into wet mixture until just combined. Fold in raisins.
Pour into a 23 cm cake tin and bake for 35 – 40 minutes (test middle of cake with a skewer).
Although you can’t really taste much of the pumpkin, the puree keeps the cake moist. After working in the vegetable garden or the allotment, enjoy a slice with a cup of hot tea. Lovely!
The Garden Smallholder 
Just made an apple walnut cake to take with tea for the afternoon but this one is definitely on the list now, and perfect for a cozy fall afternoon while we do our read-alouds with a cup of tea. Many thanks for sharing it. Hmmm…Thursday will be a good day for another cake.
LikeLike
That looks, and sounds, delicious. xx
LikeLiked by 1 person
Oh my mouth has just watered! I’ve got 3 plumpkins left! I might try a bit of a baking day with Mr.B on Sunday :D xx
LikeLiked by 1 person
Yum! I love pumpkin and raisin combinations.
LikeLiked by 1 person
It looks delicious, and I’ve just looked in the garage and realised how many squashes I have to get through. I’ll give it a try.
LikeLiked by 1 person
Apple and walnut sounds delicious! I left the walnuts out of this recipe due to allergy in my family, I love walnuts so I’ll have to shrink the recipe down for a smaller cake…. just for me. Have fun making it :)
LikeLike
It really is delicious Flighty, and a great way to use up a glut of pumpkins too.
LikeLike
It’s very scrummy, and very easy to make once the puree is done. Have fun baking x
LikeLiked by 1 person
I’ve never used squash in sweet recipes before, I’ll certainly do it again and look out for other recipes too. Who knew pumpkins could be so naughty!
LikeLike
I made my first pumpkin loaf cakes of the season yesterday, but I LOVE the idea of using cake tins. Thanks to your cake, I’ll probably try making a pumpkin layer cake this week / weekend … maybe with a pumpkin butter filling … Thanks for this sweet post.
LikeLike
This looks divine…I kind of wanted to reach into your photo and take a big bite :)! I look forward to trying out the recipe!
LikeLiked by 1 person
Thank you, we also have a lot of pumpkins this time of year.
LikeLiked by 1 person
Oh that sounds yum!
LikeLike
It’s almost gone…. with orders from the family for more cakes!
LikeLiked by 1 person
I can imsgine!!😊
LikeLike
It looks delicious – I don’t have the space to grow pumpkins but we did have a collection on the doorstep for Halloween from a local farm shop. I even managed to give myself a blister chopping them last weekend for pumpkin pie, pumpkin soup and roast pumpkin!
LikeLiked by 1 person