Ingredients and Weight:
- Pumpkin puree: 300 grams
- All-purpose flour: 250 grams
- Brown sugar: 150 grams
- Granulated sugar: 100 grams
- Spices (cinnamon, nutmeg, ginger): 2 teaspoons
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Unsalted butter (melted): 50 grams
- Whole milk: 150 ml
- Eggs: 3 large
Preparation Time:
- Preparation: 20 minutes
- Cooking: 40 minutes
- Total Time: 60 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the pumpkin puree, melted butter, and milk. Set aside.
- In another bowl, sift together the flour, baking powder, baking soda, salt, and spices. Set aside.
- In a separate bowl, whisk the eggs and gradually add the brown sugar and granulated sugar until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter into a greased and floured cake pan.
- Place in the preheated oven and bake for about 40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before frosting or serving.
Nutritional Information: (Per serving, assuming 8 servings total)
- Calories: 450 kcal
- Fat: 20g
- Carbohydrates: 65g
- Protein: 6g
- Fiber: 2g
Dish Characteristics:
- Rich in pumpkin flavor with a hint of spice.
- Moist and dense texture.
- Ideal for fall and winter occasions.
User Comments:
- "This is the best pumpkin cake I've ever had! The spices give it a great flavor."
- "The texture of the cake is perfect - not too dense, not too light."
- "The aroma of the baking cake is amazing! My whole family loved it."
Special Precautions and Tips:
- Be sure to use fresh pumpkin puree for best results. If using canned pumpkin puree, look for brands without added sugar or spices.
- Do not overmix the batter to avoid a tough cake texture.
- For best results, let the cake cool completely before frosting or serving to ensure an even distribution of flavors and textures.
