Ingredients
-
250g (plain) flour
-
10ml bicarbonate of soda
-
10ml baking powder
-
4 tsp pumpkin pie spice
-
100g dark brown sugar
-
150ml vegetable oil
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3 medium eggsBeaten
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300g soft, cooked pumpkinCut into small cubes
-
75g fresh or dried cranberries
Directions
A sweet, tasty and crumbly delight. Served warm with ice cream or cream cheese and walnuts, this unusual and delicious cranberry and pumpkin cake will be popular with the family!
Ingredients
| 250g (plain) flour | |
| 10ml bicarbonate of soda | |
| 10ml baking powder | |
| 4 tsp pumpkin pie spice | |
| 100g dark brown sugar | |
| 150ml vegetable oil | |
| 3 medium eggs | |
| 300g soft, cooked pumpkin | |
| 75g fresh or dried cranberries |
Steps
|
1
|
Sieve the flour, bicarbonate of soda and baking powder into a bowl with the pumpkin pie spice. |
|
2
|
Mix in the brown sugar and make a well in the centre. |
|
3
|
Add the oil and beaten eggs. Beat well until all the ingredients are combined. Stir in the cooked pumpkin and cranberries |
|
4
|
Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment. |
|
5
|
Place the mixture in the bread pan, being careful to ensure that the mixture is inside the baking parchment. |
|
6
|
Select bake only program and enter 55 minutes on the timer. |
|
7
|
After baking test with a skewer to see if the cake is cooked. If the cake does require extra time, select the bake only program again and enter a further 3 – 5 minutes on the timer. If it is still just slightly sticky this will cook through during the stand period. |
|
8
|
Take the bread pan out of the bread maker using oven gloves. Leave to stand for 5 – 10 minutes before removing from the bread pan and allowing to cool. |
|
9
|
Decorate the top of the cake with a layer of cream cheese topping and decorate with walnuts. |
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