In the UK we waste 18,000 tonnes of edible pumpkin at Halloween! That’s awful, this Pumpkin and Walnut Cake is a very quick, easy and tasty recipe. The hardest part is getting the pumpkin flesh out of the pumpkin.
Gas Mark 4 180°c fan 160°c
Bake 30 mins
Ingredients
150g wholemeal self raising flour
150g self raising flour
300g light muscovado sugar
100g broken walnuts
2 tsp bicarbonate of soda
1/4 tsp salt
11/2 tsp cinnamon
3/4 tsp ginger
1/2 tsp nutmeg
1/8 tsp allspice
1/8 tsp cloves
200g melted butter/ Pure margarine
500g pumpkin purée
4 beaten eggs
1 tbsp orange juice
50g icing sugar
orange food colouring
1 tsp water or orange juice to mix, add a little at a time to keep it quite thick
Method
Simmer pumpkin till soft, about 20 mins. Blitz till puréed, leave to cool.
Mix dry ingredients including nuts
Mix wet ingredients
Pour wet ingredients into dry & evenly combine
Pour into greased & floured tin or lined tin with grease proof paper
Bake for 30 mins
Notes
You could use this recipe to make individual muffins, a tray bake or bake in a loaf tin. You can also sprinkle with chocolate chips prior to baking.
I have adapted this recipe from Halloween Pumpkin Cake recipe
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Cooks and Captures 