Pumpkin Seed Butter Cake
Equipment
- Oven
Ingredients
- 4 pcs eggs
- 1 cup vegetable oil
- 2 cups cake flour
- 2 cups sugar
- 2 cups fresh pumpkin or canned pumpkin or butternut squash
- 1/3 cup pumpkin seed butter
- 1/4 tsp pumpkin spice
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp all spice
- 1/2 tsp cinnamon
- 2 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat oven to 350 degrees. Butter and flour a 10-inch bundt cake pan. In a large bowl, use a fork to beat eggs until smooth; then beat in vegetable oil, pumpkin ouree and pumpkin seed butter (do not use an electric mixture).
- In another bowl sift together the remaining ingredients. Add the dry ingredients to the wet ingredients. Mix until well combined.
- Pour the mixture into the bundt pan. Make sure no bubbles are present; pop to settle them. Bake for about 50 minutes or until a toothpick or skewer is inserted in the center of cake and comes out clean.
- Place cake on a rack to cool, then invert cake onto a platter or plate.
Notes
It's time to enjoy a slice or two! It's great with ice cream, tea or coffee.
