Chocolate Pumpkin Cake
Ingredients
- 125g butter
- 1 cup brown sugar, firmly packed
- 2 Tbs golden syrup
- 3 eggs, lightly beaten
- 2 cups self raising flour
- 3 Tbs cocoa
- 1 tsp mixed spice
- 1 tsp cinnamon
- 2 Tbs dark rum
- 1 tsp vanilla
- 1 cup cold mashed pumpkin
Instructions
Grease two 20cm sponge tins (I line the bottoms with baking paper). Cream butter and sugar until light and fluffy. Add golden syrup and beat again. Gradually beat in the eggs, mixing well after each addition. Sift flour, cocoa and spices. Mix half the dry ingredients into the butter mixture. Stir in the rum and vanilla then the remaining dry ingredients. Add the pumpkin and mix thoroughly. Pour the mixture into the tins and bake at 180 C for 40 - 50 minutes. Turn out on a rack to cook. Fill and ice with your favourite chocolate icing. This a moist cake. You can make one large cake and adjust cooking times.
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Chef 3508501
Mar 20, 2011
We are in CALIFORNIA so use AMERICAN MEASUREMENTS G HAS TO BE C BUTTER GIVE THAT BOTTOM OR CHANGE TOTALLY TO AMERICAN MEASUREMENTS SELF RISING FLOUR IF NONE USE FLOUR BAKING POWDER SALT MEASUREMENTS FOR SKIPPING RISING FLOUR I HAVE NEVER SEEN MIXED SPICE GO GIVE AMERICAN VERSION WHAT ELSE TO USE PANS HAVE TO BE OR SQ OR ROUND PANS HOW DIFFICULT IS IT TO PUT IN TYPICAL LANGUAGES Give timing for american oven vs C SO CHANGE THAT ALSO give time for a BUNDT cake too etc DO YOU KNOW SIGN LANGUAGE I WILL GIVE YOU SIGNS EXPECT YOU TO ANSWER WITH RETURN SIGNS SO CONSIDER JUST THAT FOR WHAT YOU HAVE DONE SAID IN THIS RECIPE i TOOK CLASSES AS i WORKED WITH THE DEAF ST JOB YEARS BUT NOT EVERYBODY KNOWS THIS SAME THING FOR ABOVE IS JUST WHAT YOU HAVE TO ANALYZE WHAT YOU HAVE DONE…Read More Margaret Temple btmtt att net
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