Does that sound very odd to you, vegetables in a cake? Clever cooks now use grated zucchini, carrots and beets to make lovely moist cakes and pumpkin is well-liked here Down Under in muffins, scones and cakes too.
You'll need
125gms butter
1/2 cup of sugar
1 cup of cooked and mashed pumpkin(I think sweet potato or even regular mashed potato would be nice too)
Beat these together then add
2 eggs
2 T golden syrup or honey
a cup of dried fruit/seeds/nuts
2 cups whole self raising flour or plain flour with 3 t baking powder
a pinch of salt
If it's too stiff and dry add a little milk or yoghurt to get a smooth consistency .
Bake in a loaf tin for 1 to 1 1/2 hours at around 180C
Enjoy your weekend,
Love from Sue
xxx
You'll need
125gms butter
1/2 cup of sugar
1 cup of cooked and mashed pumpkin(I think sweet potato or even regular mashed potato would be nice too)
Beat these together then add
2 eggs
2 T golden syrup or honey
a cup of dried fruit/seeds/nuts
2 cups whole self raising flour or plain flour with 3 t baking powder
a pinch of salt
If it's too stiff and dry add a little milk or yoghurt to get a smooth consistency .
Bake in a loaf tin for 1 to 1 1/2 hours at around 180C
Enjoy your weekend,
Love from Sue
xxx
Thanks Sue, I was hoping you would post the recipe for that cake as my friend has some excess pumpkins and is giving me some at the weekend. Would this be okay using gluten free flour as I thought I'd make it for our next Simple Living group morning tea and a couple of people there only eat gluten free food?
ReplyDeleteHi Chel, the original recipe was for white flour but I changed it to wholemeal, I've never used GF flour but the recipe seems pretty versatile and forgiving so may be worth a try.
ReplyDeleteHave a great weekend,
Love Sue
x
Hi Sue
ReplyDeleteThat cake sounds delicious Im going to have to give that a go xx
Yum I love pumpkin fruit cake. My recipe is almost the same except it has oil instead of butter but I think butter would give a better flavour.
ReplyDeleteNana Chel, I'd suggest using Orgran gluten free all purpose plain flour. I've used it with great success in baking cakes and muffins.
This cake looks nice and moist Sue. I will be saving this recipe, thanks for sharing :)
ReplyDeletex
thanks for my welcome home Sue. Wasn't the weather beautiful at the weekend - perfect for beach walks :) I didn't do any knitting or crochet in transit. I travelled very light so I had a book to read and I caught up on several movies. Let me know how you go when you go on the trip.
ReplyDeleteNana Chel - I am gluten free and you shouldn't have any problem substituting gluten free self raising or plain flour into the recipe. It makes for a more liquid batter, so you can either add an extra tablespoon of flour, or reduce the liquid ingredients - in this case you may not need to add the milk or yoghurt at all. Good luck. :)
Looks great and would be perfect with a cup of coffee. Thanks for the recipe!
ReplyDelete