Sunday, June 13, 2010

Pumpkin Cake

The perfect pumpkin cake! Another great recipe from Alex Goh. I have wanted to make this cake ever since I bought his book "Fruity Cakes", but you know, there are also hundreds of other recipes that I wanted to try out! For each recipe that has been tried and crossed out, there are many more added in! Endless cycle!! I should have made this recipe ages ago.... it is so good. If you need to bake a cake as a gift for someone, close friend or a relative, then this is the perfect cake. It is soft, moist and not overly sweet, with just the right amount of pumpkin taste. The sugar is just right. I tend to reduce the sugar in almost all recipes but I did not for this. It makes a rather large cake. I use a 9" x 9" cake pan and bake for about 55 minutes. Quickly gave some away to my neighbours before I eat more than I should! Looking forward to have it again for breakfast tomorrow with a cup of hot tea (maybe coffee??. ... I'm a coffee and tea freak...)

Pumpkin Cake
(adapted from "Fruity Cakes" by Alex Goh)
Ingredients A :
250gm butter
180gm sugar

Ingredients B :
3 eggs

Ingredients C :
150gm pumpkin, peeled, steamed and mashed

Ingredients D :
320gm plain flour
1 tbsp baking powder

Ingredients E :

60gm coconut milk

Ingredients F :

80gm pumpkin seeds
120gm raw pumpkin, peeled and diced

Ingredients G :
100gm raw pumpkin, peeled and diced

Method :
  1. Cream (A) until light and fluffy. Add (B) and cream until light and smooth.
  2. Add (C) and mix until well blended.
  3. Fold in (D) and (E) and mix until well combined.
  4. Add (F) and mix until well incorporated.
  5. Pour the batter into the greased and lined mould. Sprinkle (G) on top.
  6. Bake at 175C for 40 minutes.
(You can use milk to replace coconut milk and add in 1/2 tsp of ground cinnamon to enhance the flavour)

my notes : I add in 1/4 tsp of ground nutmeg instead of cinnamon.


  1. the cake looks really delicious, feel like taking a bite! will try out the recipe soon

  2. tai ka chea, this is a really delicious cake. I gave some to nanny and they love it!

  3. Hey there! For this cake, may I know do you use raw or toasted pumpkin seeds? And please keep on posting more recipes (especially muffins) as we adore your blog so much!

  4. Hi Alicia,
    Thank you for stopping by and your lovely words! I use raw pumpkin seeds for this cake. I do hope you give it a try, this cake is truly delicious with moist soft crumbs, however since it uses fresh pumpkin, it does not keep well, advisable to refrigerate any leftovers. Are you from Malaysia?
    Have a nice day!