Pumpkin Cake

This is the quickest cake ever to make and has been a favourite recipe for a number of years now. My children love it. The recipe was originally given to me by an American lady although it has been adapted slightly over the years, she would often serve it for breakfast. Of course when I have one made in the house it seems only right to do the same. I have had to tweak it slightly to make it gluten free but if you are not gluten free just switch out gluten free self raising flour and switch back in 2 cups regular self raising flour. As with many vegetable based gluten free cakes it doesn't keep for longer than a few days. Usually any cake is gone within a few days in our house anyway. It is always going to be best served fresh. I usually top this with a glaze made with icing sugar and water but you could also top it with a cream cheese frosting or the caramel sauce I have included the recipe for. Either way it is delicious. I do sometimes also make the same mixture and pop it into muffin cases to make pumpkin muffins. 

The measurements are in cups which I prefer too as it makes it so much quicker. 

Ingredients

4 Eggs

1 cup/235g caster sugar
1/4 cup/50g soft brown sugar, I  use dark brown muscovado

1 cup/250ml grapeseed oil or mild and light olive oil

2 cups/350g  gluten free self raising flour (I use Doves farm)

3 tsp ground cinnamon

1 1/2 tsp mixed spice
1/2 tsp ground ginger

pinch of salt

2 cups/200g grated pumpkin or butternut squash, if using cup measurements really compress it into the cup so you get two full cup fulls
 or 2 cups/ 470g if using pumpkin puree, I use tinned  pumpkin puree out of season but I prefer to use grated pumpkin, also if I have a pumpkin or butternut squash that I am not going to use up in the next few days I blend the peeled flesh in a blender until a puree and freeze it in portion sizes in container with a lid or a freezer bag of 2 cupfuls/470g ready to defrost and bake with.

Option

50g chopped pecans

Glaze

1 1/2 cups icing sugar, sifted

3 - 4 tblsp water

Method

1.Preheat the oven to 180c

2. I use a non stick bundt cake ring for this cake, 27cm across. You can also make into two smaller loaf tins  or muffin cases, (just adapt the cooking time accordingly) I grease it and dust with flour lightly tapping any excess off to make sure the cake doesn't stick.

3. Either in a free standing mixer with a paddle attachment or with a handheld mixer, beat the eggs, sugar and oil until light and fluffy.

4. Mix all the dry ingredients together and beat into the egg, oil and sugar mixture.

5. Add the pumpkin puree and beat well.

6. Pour into the prepared tin and level the top.

7. Bake for 55 minutes. When cool enough to handle turn out onto a wire rack and drizzle with a glaze made with the icing sugar and water, or give it just a dusting of icing sugar, a cream cheese frosting (use the one on my carrot cake recipe)  or the caramel sauce below.

Salted caramel sauce

Ingredients

1/3 cup caster sugar

1/3 cup muscovado sugar

3 tblsp unsalted butter

1/2 cup double cream

pinch sea salt (optional, to make salted caramel)

Method

1. Put the caster sugar and 2 tblsp water in a small saucepan and dissolve over a  low heat. DO NOT STIR! Do not even put a spoon into the mixture as that could make it crystalise.

2. Once the sugar has dissolved, turn the heat up and bring to the boil and allow to boil until the liquid turns to an amber colour. STILL DO NOT STIR! Just give the pan a shake every now and then.

3. I have all the other ingredients ready to add straight in.

4. Remove from the heat and add the muscovado sugar, butter and cream all at once and then quickly beat it. Now you can stir it.

5. Return to a low heat and simmer for about 4 mins or until it is thick enough to coat the back of a wooden spoon. 

6. Remove from the heat and add the pinch of salt if desired. 

7. Leave it to cool a bit before drizzling over the cake. Top with chopped pecans.

8. Will also keep covered int the fridge for a few days. I also serve it with ice cream or top pastries with it.