Pumpkin Cake

This recipe was shared by the wonderful Darlene A. Costello de Vega. It was her traditional family recipe, which very soon became a favourite in my family too.  It is a batter- style sponge using oil, not butter and it is SO EASY to make!

3 cups all-purpose flour

2 cups granulated sugar

1 tablespoon baking powder

1 ½ teaspoons baking soda

½ teaspoon of salt

2 teaspoons cinnamon

½ teaspoon freshly grated nutmeg

¼ teaspoon ground cloves

15 ounces of pumpkin puree (use fresh pumpkin, peeled, de-seeded, chopped and cooked in a pan with a little water until soft. Reduce to a puree in a blender).

4 eggs, lightly beaten

1 cup vegetable oil

2 tablespoons vanilla extract

Icing sugar to finish


  1. Pre heat the oven to 350 F or 180 C. Grease and flour a 10 inch Bundt tin and shake out excess flour
  2. Sift the dry ingredients into a bowl. In another bowl, whisk together the pumpkin, eggs, oil and vanilla.
  3. Add the dry ingredients in thirds, stirring well after each addition to mix and combine the ingredients.
  4. Transfer batter to prepare tin and bake for 1 hour, or until a cake tester inserted near the centre, comes out clean.
  5. Let the cake cool in the tin for 5 or so minutes. Turn the cake out of the tin onto a cooling rack.
  6. Cool completely and sift with icing sugar before serving.

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