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Pumpkin cake

  • 400 g (500 ml) sugar
  • 300 ml sunflower oil
  • 5 ml vanilla essence
  • 500 ml pumpkin puree
  • 4 eggs
  • 280 g (500 ml) cake flour
  • 15 ml baking powder
  • 10 ml bicarbonate of soda
  • 1 ml salt
  • 10 ml fine cinnamon
  • 100g walnuts, finely chopped

Heat your oven to 175 °C. Beat the sugar, oil, vanilla essence and pumpkin puree together in an electric blender for about 5 minutes. Beat in the eggs one by one. Sift together the flour, baking powder, bicarbonate of soda, salt and cinnamon. Fold this mixture into the egg mixture with the chopped nuts. Pour into a greased cake tin and bake for about 1 hour. Test with a thin skewer. Tip out.