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.

also link to My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)

 hosted by Miss B of Everybody Eats Well in Flanders

 & co-hosted by Charmaine of Mimi Bakery House.