Ingredients
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160g/ 5½oz Brown Sugar
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100ml/ ½Cup oil
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100g/ 4oz Buttersoftened at room temperature
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60ml/ ¼Cup water
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300g/ 2½Cup Whole wheat flour
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50g/ ½Cup Semolina flour
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1tsp baking powder
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1tsp Baking soda
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1tsp ground cinnamon
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1tsp ground dry ginger
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¼tsp Salt
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600g/ 4 cups Pumpkinpeeled
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2 tbsp Date honey
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75g / ½Cup White chocolate
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75g / ½Cup Raisins
Directions
There’s something in the winter air that makes me bake a pumpkin cake.
It doesn’t matter which pumpkin cake, there are many recipes out there but the common idea is the intoxicating pumpkin cake getting out of the oven, it’s crispy on the outside and moist and tender on the inside.
I’m kind of old fashioned when it comes my pumpkin cake, I like the pound cake version, no Bundt style or any glazing whatsoever. A good pound cake does not need glazing, it just takes the attention from the cake and it can hold on its own perfectly good.
Thoughts on pumpkin cake
First, let’s discuss the ingredients used here, I have chosen a different flour set in order to add some fibers and nutritional values than the regular white flour.
I used a combination of whole wheat flour and semolina flour. I want to get into a slightly grainier texture that absorbs less fluids in order for this cake to be more like a semolina sandy texture and less of a sponge cake, the taste of whole wheat and semolina is a winner.
What then makes a good moist pound cake? I would say it’s the ratio between the dry ingredients and the wet ingredients which are followed by proper baking (i’ll discuss baking shortly).
In this recipe, there is a wide variety of wet ingredients, oil-butter mix, eggs and most important a cooked pumpkin which absorbed a big amount of water by the time it’s pureed.
A good pumpkin cake deems strong spices, oriental dominant ones like ground Cinnamon and ground ginger. There is something about the pumpkin that supports those flavors and when all combines together makes them milder and refreshing and not over taking the cake.
So, what’s the story on baking a pumpkin cake?
On one hand, we want the cake to be moist and tender so we don’t want to overbake it but on the other hand we don’t want it to be undercooked. Anyone who’s ever baked a pound cake knows that you have one shot in making the cake successful, taking the cake to early and then getting it back to the oven for another baking if not ready, will not work, the texture will be ruined and so does the taste.
So, I recommend about 45-50 minutes after baking starts to check with a toothpick every 5 minutes to see if it comes out dry because the windows of opportunity for a great pumpkin cake is narrow.
Steps
1
Done
20 minutes
|
preparing the pumpkin |
2
Done
10 minutes
|
making the pumpkin cake mixturePreheat the oven to 170°c/ 340°F. |
3
Done
1 hour
|
baking the pumpkin cakePour the mixture into a big 9 x 5 x 3-inch loaf pan (23 x 13 x 7cm) loaf pan. |