Pumpkin Cake...so yummy...I roast the pumpkin first with sprigs of rosemary for heaps of flavour, then mash. Roasting the pumpkin instead of boiling it works best for cakes, as the pumpkin is a drier mash than if it was boiled. My tub of mashed pumpkin kept in the refrigerator for a week. There's no need to peel the skin off before you bake pieces of pumpkin. I love to eat the skin as well as the flesh and use it in my dishes, as it provides so much flavour and texture. However it peels off easily after cooking for mashed pumpkin. This saves so much time as well. The colour of pumpkin is also a real giveaway that it is an excellent source of beta-carotene, which is converted into Vitamin A.
We went for a delicious lunch at the Marian Hotel in the nearby Pioneer Valley about a month ago, and bought a large Kent pumpkin at a roadside stall on the way home. I love buying fruit and veg from roadside stalls, I'm sure the produce tastes better, and I think it's important to support the local small scale farmers. Pumpkins grow all year round here, but Autumn is definitely the best time to buy them. I looked at this very large pumpkin in my laundry for about a fortnight before I bit the bullet and asked Mr. HRK to slice it up for me. I am very happy to hand over that difficult job. By then it had matured into a rich golden vegetable. So I baked a lot of it with rosemary, some of which we ate as roasted pumpkin, and some as mashed pumpkin. I made a pumpkin soup, cooked some in a curry, and there was still enough pumpkin mash to make this delicious cake .
Rosemary Pumpkin Spice Cake
•2 cups sugar
•1 cup vegetable oil
•4 large eggs
•2 cups SR flour
•2 teaspoons baking soda
•2 teaspoons ground cinnamon
•1/2 teaspoon ground ginger
•1 teaspoon baking powder
•1/2 teaspoon salt
•2 cups cooked mashed pumpkin
•1/2 cup chopped pecans
Sprigs of Rosemary
Grease and line a 20 cm x 32 cm, 5 1/2 cm deep, pyrex lasagne dish, (that's what I used) or two greased and floured 9-inch round layer cake tins.
Method for pumpkin cake:
Combine sugar, vegetable oil, and eggs in a large mixing bowl and mix well. Sift dry ingredients into a separate bowl, stir into the oil mixture, beating well. Stir in the pumpkin mash. It's as easy as that.
|Adding pumpkin to the cake mixture|
Bake at 160° for 35 to 40 minutes in the round cake tins (50 to 60 minutes for the lasagne pan). Turn out onto a rack to cool.
Cream Cheese Frosting
•2 tbs butter, room temperature
•125 g cream cheese, room temperature
•1 ½ cups icing sugar
•1 teaspoons vanilla extract
•1 teaspoons vanilla extract
Beat cream cheese until softened and well mixed. Add butter and mix until well combined with cream cheese. Add vanilla and mix lightly. Add icing sugar 1 tablespoon at a time.
Pumpkin is one of the most versatile and economical vegetables to cook with. In Australia we love to cook and eat them all year round, rather than just save them for festive occasions. Buying a good pumpkin can be easier said than done though, so it is might be best if you are not sure to buy one already cut to show its colour. Generally, the deeper the orange colour, the riper it is likely to be. You are allowed to be fussy about this.
Poor Locky was in the wars last week. He needed a blood test to test his thyroid again. The test results showed his thyroid levels are back to an acceptable range which is a relief, and he looked so cute when he came home from the vet with a little pink bandage around his leg. Low thyroid can be a problem with large breed dogs in the the more mature age group. He is nearly 11 now. The lovely vet said he would attract more sympathy with a pink bandage, and he sure did. 💙
Hope your week is going well my friends, and that you can find time to bake this cake. It's delicious and who doesn't love Cream Cheese Frosting.
Thanks for dropping by.
Hi Locky :-)) I am glad that you are doing better now. I hope you got some treat after the vet visit. Low thyroid can be a problem for anyone!!ReplyDelete
The pumpkin cake looks splendid, Pauline, and I can't take my eyes off form that topping :-)
Thanks Angie and Locky appreciates your concern:) and yes he received lots of treats that day. The frosting was really delicious. Take care.Delete
Glad Locky is doing well! And glad you baked this cake. Looks SO good, and it's a fun (and tasty!) recipe. Thanks.ReplyDelete
Thanks so much KR. Yes I love this recipe, so delicious and easy, and Locky is going really well, loves his food as well:)Delete
This looks so delicious and I adore your sweeet little Locky! :)ReplyDelete
Thanks Martha, yes Locky makes us very happy, and so does this cake:)Delete
poor gorgeous locky. he does indeed look very cute. i noticed your banner is looking a bit weird pauline. mostly just brown? no words or anything. your cake looks splendid. great idea to add rosemary. i like to roast it with the skin on too. so much easier to do. i never thought of freezing it tho. yes i am feeling in the baking mood lately. the change of weather does it. just wondering about your email subs? are you going with Follow-it once Feedburner stops doing its thing? i am going to try using that one!ReplyDelete
Sherry, I have noticed someone else using Follow-it. and so was thinking that might be the way to go.I am a bit nervous about changing things now. I have no idea what happened to my banner. I've just tried various things using my existing picmonkey image but can't change the size on the blog. I think I might have to redo the whole banner thing which I suppose is overdue but there aren't many clues on how to do that now. Picmonkey is still live though. If you or anyone have any ideas I'd appreciate your advice. I'm happy to just cook and write it up, I think I need a technical adviser on hand these days :) Thanks for your interest.Delete
i'm so lucky to have hubby as my tech adviser! he does my banners for me. and lots of other things. what is picmonkey?Delete
Sherry, picmonkey is a free online photo editing software program I used when I first started bogging to create my banner. I created the photo strip in there and then loaded it onto blogger as a banner. Its going to be a real challenge though if I decide to do the same kind of banner again. Perhaps it's time for a change though.You are so lucky to have your hubby to do your tech work for you. Mine is capable, but is doing so many other things as well.Delete
Glad to hear the 'puppy' is doing better! I think the only way I could get Dave to eat pumpkin would be in cake form :)ReplyDelete
Thanks Tandy, pumpkin can be divisive at the dinner table, I suspect he wouldn't even know it is in this cake.Delete
btw there is a blogger called martha - her blog is Seaside Simplicity. on her post of May 23 she has written a whole heap of stuff about changing to Feedburner. and there's lots of info in the comments too. worth a look!ReplyDelete
Great, thanks so much for this Sherry, I'll check it out this weekend. Really appreciate your support. It's not like being at work is it, this blogging, where there's always someone to ask:)Delete
Your sweet little dog is adorable. The cake has lots of ingredients that I like including rosemary and pistachios. Do you think sweet potatoes could be substituted for pumpkin?ReplyDelete
It would be difficult to find fresh pumpkin in New Jersey in May.
Lovely to hear from you, and yes we think Locky is adorable, thankyou. I think sweet potato could replace the pumpkin quite easily, what a great idea, because when the cake is cooked it's hard to tell it is pumpkin. Please let me know how it goes. Best wishes,PaulineDelete
I love pumpkin anything but especially in baked goods! It lends such a lovely moistness :DReplyDelete
Thanks so much Lorraine. Yes it's an amazing cooked ingredient, but not always easily identifiable either. Take are.Delete