Recipe for Pumpkin Tea Cake

Ingredients

200g all-purpose flour
7.5 ml baking powder
2.5 ml teaspoon baking soda
20 ml ground cinnamon
10 ml ground nutmeg
pinch ground cloves
250g pumpkin or squash puree (canned or homemade)
235 ml vegetable oil
200g sugar
5 ml salt
3 large eggs
2 small spoonfuls sugar for topping

**If making homemade squash puree, bake and puree it before starting the tea cake. Toss it with olive oil and bake at 175 for about 30 – 40 mins – until it gives no resistance at all when pricked with a fork.

Putting The Tea Cake Together

1. Preheat the oven to 160°C. Lightly butter the bottom and sides of a 22 x 13 cm loaf pan.

2. Sift or whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves.

3. In another bowl, whisk together the pumpkin puree, oil, sugar, and salt until well mixed. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl. Add the flour mixture and mix gently with a silicone spatula until just combined.

4. Pour the batter into the prepared loaf pan. Sprinkle the top evenly with the topping sugar. Bake until a tester emerges clean from the center, about 1 hour.

5. Let cool in the pan on a wire rack for about 20 minutes. Then invert the cake onto the rack, turn right side up, and let cool completely. Serve at room temperature. The cake will keep, well wrapped, at room temperature for 4 days or in the refrigerator for about 1 week. It also freezes well for up to 1 month.

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