Spicy Pumpkin Cake‏


  • 350g plain white flour
  • 350 g sugar
  • 120 g pumpkin, roasted and ready
  • 4 large eggs
  • 150 g butter, melted and little more for buttering the tin
  • 25 g vegetable oil
  • 1 tablespoon baking powder
  • 2 teaspoons ground cinnamon
  • ¾ teaspoon ground cardamom
  • ½ teaspoon ground star anise
  • ½ teaspoon salt
  • 1 teaspoon ground nutmeg


  1. Pre-heat the oven to 180C.
  2. Beat sugar and eggs until creamy and a whitish colour
  3. Add the spices.
  4. Melt the butter over low heat and slowly add it to the mixture while still beating. Add the oil.
  5. Mix flour and baking powder separately and fold into the mixture.
  6. Butter and lightly flour a 11.1/4 inch, 2.4 litres Bundt cake tin.
  7. Spoon the mixture into the tin and bake for 40 minutes or until the surface of the cake is firm and springy.
40 minutes

Cooking time

15 minutes

Preparation time



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