I was Returning from my countryside Home and enjoying my cruiser ride. It Seems a limitless sky running with me and birds were coming to tell me hello and suddenly disappearing. Greenery was mesmerizing me and sometimes I was singing the song “country road takes me home to the place I belong…” unconsciously. Suddenly noticed a huge gathering beside the street. Ohm, it’s a street-side market, gradually reduce my speed. During passing the market I have noticed a vegetable stall with lots of ripe stacked pumpkin occupy two-third of it. tried to find a seller among vegetables but fail. Then saving my time I have speeded up my cruiser and started again to my destination.
From then ripe golden pumpkin twisting in my head and I was thinking what could I do with pumpkin. In the end, I have taken out an idea from a sack of wish. Let’s make a Pumpkin Cake and enjoy its delicacy. It will be perfect for my breakfast or tea-time snacks. Picked up a pumpkin puree can and brown sugar from the supper market.
You can use homemade pumpkin Puree too. To make homemade pumpkin puree you have to buy a ripe pumpkin from the local market and follow the instruction as per the recipe mentioned below.
| Ingredients | Metric Measurement |
| Butter | 400 g |
| Brown Sugar | 500 g |
| Salt | 8 g |
| Eggs | 300 g or 6 PCs |
| Pumpkin Puree (One Can) | 425 g |
| Cake Flour | 500 g |
| Baking Powder | 15 g |
| Baking Soda | 2 g |
| Cinnamon | 1 Table Spoon |
| Nutmeg | 1 Tea Spoon |
| Butter Milk | 150 ml |
| Cashew Nut/ Walnut/ Pecans (Roasted) | 200 g |
| Methods | Panning and Baking Instructions |
| 1. Preheat the oven at 180°C or 356°F.
2. Scale all ingredients according to the recipe and ensure all are at room temperature. 3. Beat butter and sugar either using an electronic mixture or by hand until cream and light. Add salt and continue beating.
4. Gradually add eggs one by one and let them be incorporate completely. Do not add eggs before absorption.
5. Scrap down the side as required. 6. Add pumpkin puree. 7. Make sure all dry ingredients are ready to fold with butter mixture including spices. 8. Mix dry ingredients one-third and then one-third of buttermilk. Repeat until three times. 9. At the end add nuts and orange zest to the cake mixture or batter.
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Panning: prepare 2 (10”x10”x2.5”) Squire pan greased with fat and paper lining.
Deposit: Pour an equal amount of cake batter into two pans
Bake at: 180°C or 356°F temperature for 40 – 50 minutes.
Cool the cakes on a cooling rack.
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Homemade Pumpkin Puree Recipe
A very simple recipe to make Homemade pumpkin recipe
| Ingredients | Metric Measurement |
| Whole Pumpkin | 1000 g |
| Water | 250ml/ just cover the pumpkin chunks |
| Sugar | 40 g |
| salt | 7 g |
| Spices (Cinnamon Powder, Nutmeg, Cloves) | 1 Pinch Each |
| Methods | |
| 1. Slice up the pumpkin in half, discard strings and seeds properly with a spoon.
2. Next peel the pumpkin and cut it into 2 x 1-inch chunks. 3. Place in a heavy saucepan and cover with water. 4. Add sugar, salt, and spices. 5. Bring to a boil and cook until the pumpkin chunks are tender. 6. Let the chunks cool, then purée the flesh in a food processor or mash it with a potato masher or food mill. |
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Cream Cheese Frosting Recipe
This is a simple cream cheese frosting recipe but delicious.
| Ingredients | Metric Measurement |
| Cream Cheese | 250 g |
| Butter | 125 g |
| Icing Sugar or Confectionary Sugar | 500 g |
| Vanilla Essence | 1 Tsp |
| Methods | |
| 1. Beat softened Cream cheese and butter with the electronic mixture on medium speed until well blended.
2. Add powder sugar and Vanilla extracts continue mixing until smooth and creamy. |
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