02 October 2011

Pumpkin & Date Cake

Happy Birthday, Emily
Hi Everyone

What was your baking project during the weekend? I baked this “Pumpkin & Date Cake” for my dearest friend, Emily’s birthday. This is a great recipe because it’s hearty cake for your beloved ones whom don’t like “icing” or “sweets”.

The cake is so delicious and healthy because the natural sweetness of the pumpkin. When you serve the cake, you can spread with salted butter if desired.

The recipe comes courtesy of Wendy Torpay of Nelson Bay, NSW from The Australian Women’s Weekly. This is the second time I baked it and it is really a good and easy recipe for the beginner. Here are the ingredients and how’s to.

400g peeled, chopped coarsely pumpkin
220g brown sugar
140g chopped coarsely dates
½ cup vegetable oil
300g self-raising flour
1 teaspoon bicarbonate of soda
1 teaspoon ginger
1 teaspoon allspice
2 beaten lightly eggs

How’s to:
1. Steam the pumpkin until tender; mash. Cool to room temperature
2. Preheat the oven to 1800C. Grease a 20cm round cake tin; line the base and side with baking paper
3. Combine the mashed pumpkin with the remaining ingredients and mix well
4. Pour into the prepared cake tin
5. Bake for 1 hour or until cooked when tested

Dearest Emily

Once a year I get the chance to wish you birthday cheer.
It pleases me no end to say, I wish you another great year.
Happy birthday to You!

It’s time for you to try. Thank you for stopping by, everyone!

Happy baking~
Beth xoxo


mantoukitchen said...

I thought I'd give this recipe a go. Before I start, do I really need to add ginger and allspice?

baking MAMA said...

Yes, it tastes great and you can use fresh ginger too...

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