Easy to make and quick to eat because of how tasty and juicy it is, this is the pumpkin cake that What Eva Bakes has prepared for us, a very autumnal recipe that for Halloween can delight the little ones and the biggest in the house. And it is that, at this time, who has not ever bought a pumpkin to decorate the house? Everyone, but perhaps what you had not dared to do until now was to prepare a dish, in this case a dessert, with pumpkin.
It is a very juicy cake with a sweet flavor thanks to the pumpkin. If you add some nuts, you will get a perfect touch. For the purée, you have several options: buy it already made to save time (you can find it in specialized confectionery stores) or you can also do it at home if you feel like it. Ready? Let’s start!
What you need to prepare your pumpkin cake for Halloween
Ingredients:
- 250 ml of light olive oil
- 300g of sugar
- 4 eggs of size L
- 250g of flour
- 1 ½ tsp. bicarbonate of soda
- 2 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- ½ tsp. clove powder
- ¾ tsp. salt
- 400 g pumpkin puree
- 100 g diced walnuts (optional)
How to prepare your pumpkin cake
- Put the oven to preheat to 175ºC. Grease a 25 cm Bundt pan with oil or release spray. To prepare the cake you can use the mixer you have at home with rods. In a bowl, sift together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Booking.
- In the mixer bowl, put the 4 eggs together with the sugar and beat until the eggs foam and whiten, about 2 or 3 minutes. Then, without stopping beating, add the oil little by little and beat until it is integrated. Increase speed and beat for 1 more minute. Add the pumpkin puree and mix until combined.
- Add the flour mixture three times, beating just enough to combine. If necessary, finish mixing with a spatula until the entire mixture is the same color.
- If you are going to put them, add the nuts and distribute them throughout the mixture with the help of the spatula. Pour the dough into the mold, hit it a couple of times against the counter so that the dough is well distributed through all the cracks and remains flat.
- Bake at 175ºC for 45 or 50 minutes, until when you prick the center with a skewer, it comes out clean. Let cool in the pan on a wire rack for 10 minutes, then turn it out of the pan on the wire rack and let the cake cool completely. If you want, you can decorate it with melted chocolate or with a mixture of icing sugar and water.