Star InactiveStar InactiveStar InactiveStar InactiveStar Inactive

PumpkinCakeCinnamon, ginger and pumpkin combine to create a warm, comforting classic.


serves totaltime preptime cookingtime
1 cake 1 hour
15 minutes
15 minutes 1 hour





  • 450 grams Pumpkin, cut in small cubes
  • 1 cup Raisins or Cranberries
  • ½ cup Orange Juice
  • ½ cup Olive Oil
  • 1 tablespoon Honey
  • 1 tablespoon Vanilla
  • ¼ cup Cognac, or water
  • 240 grams Flour
  • 60 grams Sugar
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • ½ teaspoon Ginger, ground
  • ¼ teaspoon Nutmeg, ground



  1. Preheat the oven at 180˚C.
  2. Mix flour, spices, sugar, baking soda in a bowl.
  3. Mix all wet ingredients in a larger bowl (except pumpkin and raisins).
  4. Add the dry ingredients to wet ingredients mix with a spoon.
  5. Add the raisins and blend. Add pumpkin and blend.
  6. Spread the mixture with a large spoon or spatula in a 22 cm round pan that you have brushed with a bit of olive oil.
  7. Bake for about an hour.
  8. Check with a toothpick, it should be clean.
  9. Let it cool.
  10. The cake will be moist and may seem a bit “wet” on the bottom.
  11. This is normal, it will dry once it cools off.
Submit to DeliciousSubmit to DiggSubmit to FacebookSubmit to PintrestSubmit to Google BookmarksSubmit to StumbleuponSubmit to TechnoratiSubmit to TwitterSubmit to LinkedIn