Cinnamon Pumpkin Cake

In this post, I will share the second cake recipe, the Cinnamon Pumpkin Cake. Due to pure laziness again…..I just used my previous post as a template for writing, so more time for baking…..as “Now everyone can bake”....

Kitchen tools that you will require, electric mixer at least the hand held, large bowl, fine grater, mixing spatula, and non-stick round baking tin (9” x 2”) or other shape of baking tin that you like.

Ingredients to prepare earlier: (1) use the fine grater to make ¼ teaspoon of grated nutmeg, and (2) 1 ½ cups of mashed yellow pumpkin, peel ½ medium size pumpkin, deseed and cut into small cubes. Boil and steam the pumpkin with ½ cup of water in a covered pot under medium fire until soft. Do not use a lot of water.

Now I will describe the method to prepare the cake batter. What you need to do is (1) put the ingredient one by one from (a) to (i), and (2) mix with the electric mixer after each addition of ingredient.

The ingredients:

(a) 125 mg or ½ blocks of salted butter

(b) 1 ¼ cups of fine granulated sugar, mixed until fluffy

(d) 1 ½ cups of mashed pumpkin

(e) ½ teaspoon of cinnamon powder

(f) ¼ teaspoon of grated nutmeg

(g) ¼ teaspoon of salt

(h) 2 tablespoons of milk powder

(i) 1 2/3 cup of self-raising flour

Pre-heat your oven at 350 ̊F or 180 ̊C. Bake the cake for about 50 minutes or test with cake tester until come out clean. Lets the cake to rest at room temperature for about 30 minutes before free the cake from the baking tin, some shrinking may occur, but this is quite normal. Enjoy!

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