PUMPKIN, APPLE AND WALNUT SPICE CAKE

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I made this cake for our latest cake and bake club meeting where the theme was once “autumn”.

 

This is a variation on a favourite recipe that uses tinned pumpkin purée.  You may even see that recipe proper right here.  I modified a number of the pumpkin with grated eating apple and a number of the vegetable oil with walnut oil.

 

I used my “fleur de lys” Nordic Ware Bundt pan and the cake release recipe I posted simply in recent years.  The cake slipped out of the tin totally and actually I may also tell that it was once completely loose on opting for it up and previous than turning it the unsuitable manner up.  It’s any such aid when the cake does no longer stick.

 

 

 

This was once my ultimate meeting as club organiser and I was thrilled that most of the bakes at the table were truffles (no longer quiches) very similar to the out of date days.  My cake gave the impression just right without the maple syrup glaze I had concede to drizzle over it.  The tin makes a relatively simple cake glance gorgeous and I concept it greatest no longer to detract from the design with any type of icing.  It tasted just right too and was once sweet enough without any added icing sugar.  If one thing I would possibly upload a little bit additional spice next time, in all probability a teaspoonful of ginger or blended spice.

 

 

It had a nice texture, wet and mild without falling apart when decrease.

 

 

Elements

 

200g simple flour

4 tsp baking powder

1 tsp bicarbonate of soda

½ tsp salt
2 tsp ground cinnamon
1 tsp ground nutmeg
250g subtle brown sugar
50g walnuts, more or less chopped
3 eggs
100ml sunflower oil
90ml walnut oil
1 tsp vanilla extract
300g pumpkin purée from a tin
1 large eating apple, peeled and grated

Method

Grease and flour a large Bundt tin, or use cake release paste.  Preheat the oven to 175˚C / 155˚ fan. 

In a medium bowl, mix jointly the flour, salt, spices, baking powder and bicarb.
In a large bowl, beat the eggs frivolously then upload the oils, vanilla, sugar, pumpkin and apple.  Mix successfully then upload the dry components and the nuts.  Mix successfully to combine then pour carefully into the in a position tin.

Tap the tin at the worktop quite a lot of cases to release any trapped air bubbles then bake for 40 mins or until completed.  Remove from the oven and cool inside the tin for 10 mins previous than turning out to cool completely.

Dust with icing sugar or drizzle with a simple water icing when cold.

Cuts into 12-16 slices.

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