Whiskey Pumpkin Cake

Whiskey Pumpkin Cake


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Whiskey is a great addition to this rich cake that is perfect for a morning or afternoon tea. It serves well with fresh fruit and cream.

Lynn Lewis

Serves: 16 

  • 2 cups (280g) plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 1/2 cups (300g) white sugar
  • 1 cup (250ml) vegetable oil
  • 4 large eggs
  • 1 3/4 cups (450g) cooked, mashed butternut pumpkin
  • 1/4 cup (60ml) whiskey
  • icing sugar, for dusting

Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

  1. Preheat oven to 180 degrees C. Coat a 10 cup fluted ring tin with cooking spray.
  2. Stir flour, baking powder, bicarbonate of soda, salt and cinnamon in a small bowl.
  3. Beat sugar, oil, eggs and pumpkin in a large bowl until well combined. Beat in flour mixture until evenly moistened. Beat in whiskey. Using a rubber spatula scrape the batter into the tin.
  4. Bake until a skewer inserted in the cake comes out clean; about 45 to 50 minutes. Transfer tin to a wire rack then leave the cake to cool in the tin for 15 minutes. Run a thin-bladed knife around the edge and centre ring of the tin. Turn out cake onto rack and leave to cool completely. Dust with icing sugar.

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