This is a print preview of "Pumpkin cake." recipe.

Pumpkin cake. Recipe
by Navaneetham Krishnan

Pumpkin cake.

Super moist, crumbly and slightly sweet (oh yes, I like to keep it minimal) cake.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Malaysia Malaysian
Cook time: Servings: 8 person

Goes Well With: its a desssert


  • 400g pumpkin - remove skin and cubed
  • 1/2 cup self-raising flour
  • 20g butter (melted)
  • 30g icing sugar
  • 2 tbsp white sugar (for topping)
  • 1 egg
  • 1 1/2 tbsp vanilla essence
  • 2 tbsp dried raisins or blackcurrants.


  1. Simmer pumpkin with enough water (abt 2 cups) until soft and water dries up.
  2. Remove and mash it.
  3. Once cool, add flour bit by bit while stirring with a spatula.
  4. In a mixing bowl, whisk egg, icing sugar, butter and vanilla essence.
  5. Slowly pour into pumpkin mixture and fold in
  6. Also, fold raisins.
  7. Add cake mixture in a greased baking pan.
  8. Sprinkle the 2 tbsp of white sugar over.
  9. Bake at 175/180c for about 40 min or until its done.
  10. Remove from oven.