Eatstory’s Christmas 2015 | Pumpkin Ginger Cake

Pumpkin Ginger Cake
Pumpkin Ginger Cake
Pumpkin Ginger Cake

Pumpkin Cake recipe for a wonderful Christmas feast, Merry Christmas everyone!

Never ask a baker how was Christmas. Most likely you will see, a baker enjoying the time post Christmas. Why? Simply because Christmas is ‘the’ time of the year, to bake. Forget Plum cake, bakers’ smell of rum and cinnamon. Well, to be honest, they drink half of it, while ‘working’ on their cakes.

Jokes apart, I really enjoy baking during this time of the year. Few of my favourite cakes like carrot cake and fruitcake are best enjoyed in this weather. As we get the best quality of juicy carrots during this season, the end result is always richer and tastier. And who doesn’t like a hint of cinnamon and orange in that pound cake.

Last year, for Christmas, I had made a Carrot Cake and a Plum Cake, hence, this year I decided to make Pumpkin Cake. Perfect for this festive season, I was too excited to try out something new. I went for a recipe that was easy and foolproof. As there’s no point sharing a complicated recipe that’s hard to put together.

However, I could not resist experimenting a bit with the recipe and made a tiny difference by adding Ginger powder to it. The hint of ginger with bitter orange zest and sweet pumpkin puree added a spicy flavour to it. This was just what I needed, this winter season. Along with this cake, I also made some ginger cookies and of course, no Christmas is complete without a plum cake, hence, I made that too.

The Pumpkin cake turned out to be so good that I was over the moon. Everyone in my family and friends loved the moist non-crumbly cake. As I mentioned in my last year’s Christmas note that love percolates in everything you do, in this magical time of the year, this year was no different.

Here’s a recipe for the Pumpkin Cake by Nigella Lawson, now bake and spread love.

Butter 240 Grams
Golden Caster Sugar 175 Grams
Orange Zest 1
Eggs 3
Pumpkin Puree 400 ML
Flour 360 Grams
Baking Powder 2 TSP
Salt ¼ TSP
Ginger Powder (additional) 1 TSP

METHOD

  • Re-heat the oven at 180 Degree Celsius and grease the mold.
  • Sift the flour, add baking powder, ginger powder and salt to it. Keep the dry ingredients ready.
  • In a bowl, beat butter, sugar and zest till the mix becomes light in colour and texture.
  • Add eggs, one at a time. Followed by pumpkin puree.
  • Fold the dry ingredients into the wet mix. Don’t overbeat.
  • Pour the batter into the greased mold, bake the cake for 50 minutes.

NOTE: The original recipe had Orange Glaze (Orange juice + Sugar, cooked together) as a garnish for the cake, but I chose to use creamcheese to make it more festive.

Here’s wishing you all a Merry Christmas and a very Happy New Year.

Pumpkin Ginger Cake
Pumpkin Ginger Cake

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