Pumpkin Cake
A moist spiced pumpkin cake flavored with cinnamon and nutmeg, optionally topped with caramel sauce.
Ingredients
| 175 g | soft butter | |
| 1 cup | 240 ml | sugar |
| 2 pcs | eggs | |
| 1/4 cup | 60 ml | warm milk |
| 1 large cup | pumpkin puree | |
| 1 1/4 large cup | flour | |
| 1 tsp | 5 ml | cinnamon |
| 1/4 tsp | 1.3 ml | nutmeg |
| 1/4 tsp | 1.3 ml | baking soda |
| 1/2 tsp | 2.5 ml | baking powder |
| 1 | vanilla | |
| 1 pinch | Himalayan salt |
Instructions
Peel and cut the pumpkin. Boil it in water with a little sugar until soft, then mash it with a fork. In a bowl combine all the dry ingredients - flour, cinnamon, nutmeg, baking soda, salt and vanilla. Using a food processor or mixer, beat the soft butter with the sugar. Add the two eggs, the warm milk and the pumpkin puree and stir until smooth. Finally add the dry ingredients. Grease with butter and dust with flour a cake tin or a springform tart tin. Pour in the batter. Bake in a preheated oven at 170 degrees for 50 minutes, until a toothpick comes out dry. Let it cool. If the tin requires it, turn it out and dust with powdered sugar. You could also make a caramel sauce to pour over the top from liquid whipping cream and brown sugar brought to a boil on the stove, but it is wonderful as it is too!