Pumpkin Spice Cake

What makes a cake your favourite? Yesterday I was feeling a little nostalgic after seeing a magnificent whole Queensland Blue pumpkin and so I made this cake that has been a favourite of mine for years.

Nostalgic over a pumpkin? Well, my father was obsessed with growing ‘his’ special dry Queensland Blues. He was so proud them and treasured the seeds as if gold. I remember piles of pumpkins in the paddock after they were harvested, just like the photo below.

This recipe for pumpkin spice cake comes from James Beard’s American Cookery, given to me by my host parents when I was a student in America in the 70’s. It was my first cookbook and I am deeply attached to it.

Since the 70’s, food and cooking have been special in my life. They have connected me to people, places and times that are very dear to me. I have learned about other cultures and traditions through food. The humble pumpkin and James Beard started it all.

So there was something else going into the cake as I made it, apart from the usual eggs and flour - a special ingredient - memories. Do you have memories that make some of your cakes favourites?

This old fashioned spice cake has a wonderful moist texture, provided by the pumpkin and buttermilk. I rarely get around to icing cakes but this time I did, so the recipe is included at the end. I had a jar of ginger, in syrup, and decided to use it as the final touch? It really works well.

With all the spices I think this recipe would make a great Christmas cake for those who don’t like fruitcake. Instead of ginger I would place a small bunch of fresh redcurrants over the icing for a festive look.

Pumpkin Spice Cake

(serves 8-10)

Ingredients:

• 125g unsalted butter
• 1 cup firmly packed brown sugar
• 2 60g eggs
• 180g peeled pumpkin, steamed till very tender and pressed through a sieve or potato ricer
• 2 cups sifted plain flour
• 1/2 teaspoon bicarbonate of soda
• 1-1/2teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/2 teaspoon ginger powder
• 1/2 cup buttermilk
• 1/2 cup chopped toasted nuts (walnuts, pecans) - optional

Method:

1. Check Conversion Charts
2. Bring the butter and eggs to room temperature
3. Heat oven to 180C
4. Grease and flour a 24cm cake tin - Hint: whilst oven is heating up put your cake tin, with a little extra butter in it, into the oven for a few moments - now use the melted butter to grease the tin
5. Cream the butter till pale and soft
6. Add the sugar and beat till fluffy - be patient and wait for ‘fluffy’
7. Beat in the eggs, one at a time, mixing well after each one - some cooks recommend breaking each egg into a dish first to make sure it’s okay. Shame to waste what you’ve done so far over a bad egg. They do happen.
8. Slowly beat in the pumpkin
9. Sift all the dry ingredients together and add with the buttermilk whilst the machine is running slowly add a little of the dry ingredients, then some buttermilk, then dry ingredients and so on until all are just mixed in
10. Don’t forget to scrape down the sides of the bowl as you go
11. Remove the bowl from the mixer and gently fold in the nuts, if you’re using them - I personally don’t like nuts in cakes so I leave them out
12. Pour the cake batter into the prepared tin and bake for about 30 minutes. Every oven is different - I don’t use fan forced - so watch the cake and test for doneness by using a bamboo skewer or whatever is your favourite tool. It should spring back when pressed lightly. Also use your sense of smell - I find that when cakes are cooked they have a wonderful aroma.
13. Cool cake in tin on a rack for 5 minutes -this allows for air to circulate around the base of the tin too. Turn onto rack gently to cool completely
14. Dust with icing sugar for a simple finish.

Enjoy!

Butter Icing

Ingredients:

• 125g unsalted butter
• 1/4 teaspoon salt
• 2-1/2 cups pure icing sugar, sifted
• 3 to 4 Tablespoons milk
• 5 Tablespoons glace ginger, chopped - I always use Buderim ginger

Method:

1. Have butter at room temperature
2. Cream butter till pale
3. Add salt and sugar, small amounts at a time, beating all the time
4. Add milk and beat till light and fluffy - you may not need all the milk
5. Spread over cake
6. Sprinkle with chopped glace ginger -  or fresh redcurrents for the festive look

Buy the book here:

James Beard’s American Cookery by James A. Beard. Little, Brown and Company, 1972

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