Moist Pumpkin Cake

Ingredients

1 Cup Wheat Flour
1/2 Cup Honey or Sugar
1 Tsp Baking Powder
1 Tsp Cinnamon Powder
3 Large Eggs
1/2 Cup Vegetable Oil
2 Cups Pumpkin Pulp
8 x 3 inches Rectangular Cake Tin

Servings / Time

6 Persons / 1 Hour

Preparation

1. I used half Slice of Pumpkin in order to get 2 cups of pumpkin pulp, peel the pumpkin, cut into medium-sized pieces. Now take a vessel, add the pumpkin pieces to the vessel and add some water as required to the vessel. Boil till pumpkin is soft or tender. Drain the extra water off.

Allow the pumpkin pieces to cool. Once cooled add to the blender to make a nice smooth pumpkin pulp. Add the cinnamon powder to this pumpkin pulp in a bowl and keep aside.

2. Now mix 1 cup of wheat flour and 1 teaspoon of baking powder in a separate bowl.

3. Take another separate bowl, break 3 eggs into this bowl, beat the eggs well, now add 1/2 cup vegetable oil and 1/2 cup honey or sugar and mix well. Then add the pumpkin cinnamon pulp.

Lastly, add the dry ingredients of wheat flour and baking powder to this bowl of all the wet ingredients and mix to form a nice thick smooth batter.

4. Grease a Cake tin with butter and sprinkle some flour. Add the batter into the greased tin.

Cover the tin with a silver foil or an aluminum plate so as not to burn the top of the cake.

5. Preheat the oven to 180 degrees centigrade. Now add the cake tin, let the cake bake for around 40 minutes.

Since this is a moist cake, the cake test with a toothpick may not be clean but have some crumbs on the toothpick.

6. Once the cake is ready, allow to cool and cut into slices and serve. This is a nice soft cake moist with a wonderful flavor. You can add cream and have the cake.

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