Pumpkin Ring Cake

    Pumpkin Ring Cake


    95 people made this

    This is a delicious pumpkin cake which I tend to make in autumn, but it's good at any time of year.

    Serves: 16 

    • 1 cup (250ml) vegetable oil
    • 3 eggs
    • 400g pumpkin puree, tinned or fresh
    • 1 teaspoon vanilla essence
    • 2 1/2 cups (500g) white sugar
    • 2 1/2 cups (250g) plain flour
    • 1 teaspoon bicarb soda
    • 1 teaspoon ground nutmeg
    • 1 teaspoon ground allspice
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground cloves
    • 1/4 teaspoon salt
    • 1/4 cup chopped nuts

    Preparation:25min  ›  Cook:1hour  ›  Ready in:1hour25min 

    1. Preheat oven to 180 degrees C. Grease one ring tin.
    2. Cream oil, beaten eggs, pumpkin and vanilla together.
    3. Sift the flour, sugar, bicarb soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.
    4. Bake for 1 hour or until a toothpick inserted in the middle comes out clean. Let cake cool in pan for 5 minutes then turn out onto a plate and sprinkle with icing sugar.

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