Wednesday, October 15, 2014

Pumpkin Butter Cake 南瓜牛油蛋糕

 




 

 


I am not a fan of pumpkin, although this is such a healthy food but surprisingly that my mum and mil hardly cook it. I used to buy pumpkins but only just to cook for dear son, not for our consumption. 

Later, I started to in-corporate pumpkin into my bread and hee pan but only twice. Although I like these 2 a lot but I never think of coming out more pumpkin bakes. Until I saw Eileen's name appeared in Little Thumb Up event list and the theme is pumpkin. I was telling myself, OMG how to give her my utmost support as I am not a friend of pumpkin lol. But of course no matter what, I still have to look out for suitable recipes to give her some support.

Never in my life that me and my family (except dear son) ate so many times of pumpkin in less than 1/2 month, I used most of my available weekends to churn out pumpkin related food, luckily my family like it so far. I must say thank you to Eileen, she let me have a chance to be friend with pumpkin and now, I started to like pumpkin :D. So, I can foresee that all the posts in Oct will be beside pumpkin, just pumpkin hahahaha.... what a golden October which I like it a lot :p.

I had bookmarked this recipe a long time since I 1st discovered it at Wendy's blog and she raved about it. However, I just keep putting it on hold probably due to pumpkin, I really dunno how to taste will it be so I put it in waiting list. Now, I regretted that I should bake it much earlier lol.


Recipe adapted from Table For 2 Or More

Ingredients : for 8" square cake tin or 2 of 8" x 3.5" x 3"
200gm sugar (I reduced to 165g)
200gm butter (I used president brand)
Seeds scraped from 1 vanilla (I used 1 tbsp homemade vanilla extract)
5 large eggs
300g cake flour sifted together with 1 tsp baking powder
200g soft steamed pumpkin flesh (no need to puree )
Handful of pumpkin seeds
50g raisins (I soaked with rum for a few weeks, actually intended for another bake)

Method : 
1. Preheat oven to 160/180C. Line the cake pan.
2. Beat sugar, butter and vanilla until light and fluffy.
3. Add in eggs, one at a time, beating well after each addition.
4. Add in half of sifted flour, on low speed then beat until well combined.
5. Put in pumpkin and beat until all mushed up.
6. Put in remaining flour and beat until just combined.
7. Pour 1/2 of the batter into prepared pan and sprinkle with pumpkin seeds.
8. Mix 50g raisins in the balance batter and mix well and pour into another cake pan. (I forgot to coat the raisins with some flour so all the raisins sank at the bottom of the cake.
8. Bake for about 35-45 minutes or until done when tested with a skewer.

Verdict?
The cake is so fragrance while I was shooting the photos, almost cannot resist to give it a bite hahaha... The sweetness of the cake is also just nice, it tasted soft and moist, can't really can tell is pumpkin cake. I got good reviews on this cake, even dear husband also said is good, except that he requested to add both pumpkin seeds and raisins into the cake. He also commented that the chilled cake, tasted like SaraLee cake :D.


 

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Eileen's Diary.


 & co-hosted by Charmaine of Mimi Bakery House.

21 comments:

  1. Come to grab a piece for my tea break this afternoon...

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  2. Jess,读了你的blog,我真的很感动,谢谢你这么用心的支持我,让这个南瓜月可以这样金闪闪的。
    我其实也和你一样,也没有很爱南瓜,选择这个主题,也一样在挑战自己,后来发觉南瓜还真的是很棒的选择。

    ReplyDelete
    Replies
    1. Eileen, I am happy to know you and the rest of baking buddies! and I salute to you, pumpkin is not the food you like you still can choose it as the theme, must learn from you, keep the challenging spirit with us *clap clap*!

      Delete
  3. Jess, wah pumpkin very laku this month hor? I would like to try this pumpkin butter cake since it got such good reviews :)

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    Replies
    1. to support our dearest eileen heehee hee...

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  4. Jess,留两片给我当下午茶o。。我好久都没做南瓜牛油蛋糕了。

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    Replies
    1. joceline, you bake better than me leh, I where got guts to let u eat my bakes :P

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  5. Hi Jess, both of us are very hardworking in updating our blog this month, hehe. Actually you are more hardworking than me. I always love pumpkin for its colour & sweetness. I can use my bread to exchange some pumpkin butter cake with you, can ah?

    ReplyDelete
    Replies
    1. you are hardworking, wanna quit blogging liao still come and support eileen, best buddy!

      Delete
  6. OMG!Look how moist and yummy your cake is!!I would like to have some too

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  7. 太好吃的蛋糕了, 口水都流了。。。做了这么多个蛋糕, 是请我吃的哦! 哈哈。。

    ReplyDelete
    Replies
    1. May, sorry leh, all gone liao, moreover you are baking guru leh, not dare to 献丑leh

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  8. 哈哈哈。。。我也和你一样对“南瓜”是从来没有兴趣的,可现在我却爱上了,尤其是日本南瓜。
    有机会你一定要试试,日本南瓜和其他的有些些不同,它水份不多、吃起来很有chestnut味,好棒哦。

    ReplyDelete
    Replies
    1. ya all thanks to Eileen, now I see pumpkin my eyes will blink blink hahahah.... oh I normally buy for my son only, u know lah, keep the best to children mah hahahah... ok ok next time must pamper a bit myself to buy :P

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  9. Jess,
    Your pumpkin butter cake looks so fluffy! I have seen this pumpkin butter cake being referred to in quite a few blogs too, it is also in my to-do-list, I just hope mine can turn out as good as yours :)

    ReplyDelete
    Replies
    1. Miss B, sure you can, do give it a try :D

      Delete
  10. 我好喜欢这个蛋糕
    分两片来吧:)

    ReplyDelete
  11. Lao shi, you are back to blogging again, hooray! hope you see you more often keekeekee...

    ReplyDelete
  12. Jess, I just came over from Vic's blog and you baked pumpkin butter cake too...makes me drool even more!

    ReplyDelete

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