Ingredients
Cake Batter

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Lemon Glaze
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Instructions
Step 1
Start by *grating the pumpkin*. Use a coarse grater to achieve the right texture. Measure out 200 grams (1 cup) and set aside. The pumpkin will add a lovely moisture to the cake.
Step 2
In a large mixing bowl, *whisk the eggs* with sugar and vanilla sugar until the mixture is light and creamy. Gradually add in the vegetable oil, continuing to whisk until fully combined.
In another bowl, *combine the dry ingredients*: all-purpose flour, cornstarch, baking powder, salt, and nutmeg. Slowly add the dry mixture to the wet mixture, stirring gently to avoid lumps.
Once combined, fold in the grated pumpkin and raisins. This will give the cake its unique flavor and texture.
Step 3
Preheat your oven to 180°C (350°F). Grease a cake pan or line it with parchment paper. Pour the batter into the prepared pan and smooth the top.
Bake for approximately 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool slightly in the pan before transferring it to a wire rack.
Step 4
While the cake cools, make the glaze. In a small bowl, mix the powdered sugar with lemon juice until smooth. The glaze should be slightly thick yet pourable.
Once the cake is completely cooled, *drizzle the lemon glaze* over the top, allowing it to cascade down the sides. This adds a wonderful sweet and tangy finish.
Step 5
Your aromatic pumpkin cake is now ready to serve. Slice and enjoy it with a cup of tea or coffee for the perfect cozy autumn treat. Store any leftovers in an airtight container to keep the cake fresh.
Servings
When it comes to enjoying your pumpkin cake, let your creativity flow! This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Imagine the creamy textures mingling with the moist pumpkin and spices—it's nothing short of dreamy! 🍰✨
Hosting a fall-themed brunch? Serve this cake alongside a tray of assorted warm drinks like spiced chai or hot chocolate. The rich, aromatic beverages complement the cake's flavors, making each bite a journey into cozy nostalgia. ☕🍂
If you're feeling adventurous, drizzle a bit of caramel sauce over the cake just before serving for an extra touch of sweetness. The gooey goodness melts over the soft cake, creating an irresistible dessert that's sure to capture hearts. 🍮💛
Equipment
Use a large mixing bowl to ensure you have ample space for combining all the ingredients without any mess. A rubber spatula can help with efficient scraping and mixing.
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A quality grater is essential for shredding pumpkin evenly. Make sure it's sharp for quick and safe grating.
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Helps in blending the batter smoothly. A sturdy whisk can ensure all ingredients are well incorporated, leaving no lumps behind.
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Choose a non-stick loaf pan or line it with parchment paper for easy removal of the cake. This keeps the cake's shape intact and makes for easy clean-up.
Preheat the oven to ensure your cake bakes evenly. Use an oven thermometer if necessary to check for accurate temperature.
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Allows air to circulate around the cake, preventing sogginess. Ensures the cake cools evenly and remains fresh.
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Variations
Transforming this dense pumpkin dream into a gluten-free rendition is no mystery. Simply swap the all-purpose flour for a gluten-free blend, and you're on your way to gluten-friendly bliss! 🌿✨ Don’t forget to double-check your baking powder for any hidden gluten.
Craving a vegan twist? Substitute the eggs with flax eggs (1 tablespoon flaxseed meal and 2.5 tablespoons water per egg, mixed and left to sit until gel-like), and swap the standard sugar for coconut sugar. Use a plant-based milk and oil combo instead of butter. Voilà! Vegan pumpkin goodness served with a smile. 🌱😊
Feeling fancy? Toss in some dairy-free chocolate chips or chopped nuts to add a personal touch to your creation. These simple tweaks ensure everyone at the table can indulge in this autumnal delight. 🍂💚
Faq
- Why is my cake turning out dense?
A dense cake could be due to overmixing the batter or using too much flour. Be sure to measure accurately and gently fold in the flour to maintain a light texture.
- Can I use canned pumpkin puree?
Yes, you can! Just make sure to use pure pumpkin puree and not pumpkin pie filling. You may need to adjust the moisture levels slightly, so keep an eye on the consistency.
- What can I use as egg substitutes for a vegan version?
Flax eggs or chia eggs work wonderfully as substitutes. They provide the right amount of binding, keeping the cake intact while keeping it plant-based.
- How should I store the cake to keep it fresh?
Wrap the cake in plastic wrap or store it in an airtight container at room temperature for up to three days. For longer storage, refrigerate or freeze it, ensuring it stays moist and delicious.
- How can I enhance the pumpkin flavor?
Try adding a teaspoon of pumpkin spice for an intensified flavor. You can also toast the spices lightly before adding them to the mix to bring out their aroma.
- What's the best way to glaze the cake?
Mix powdered sugar with a hint of lemon juice for a tangy glaze that complements the cake's sweetness. Drizzle over the cooled cake for a glossy finish.