Pumpkin Spice Cake with Pecans
A delicious lightly spiced cake with pumpkin puree and pecans.
Equipment
- Large mixing bowl
- Whisk
- Two 8 inch round cake tins
- Rubber spatula
Ingredients
- 250 grams pumpkin puree
- 115 grams vegetable oil
- 2 whole eggs
- 150 grams brown sugar
- 175 grams plain flour
- 1 tbsp pumpkin spice or 1 tsp each cinnamon, mixed spice and nutmeg
- 1 tsp baking powder
- 1 tsp vanilla extract
- 40 grams chopped pecans
Instructions
- Preheat oven to 170°c (340°f) or 160°c (320°f) if fan assisted.
- In a large bowl, add the eggs, oil and brown sugar. Whisk well together.
- Place the flour, spices and baking powder into a sieve and sieve directly into the mixing bowl. Add pumpkin puree and vanilla to the bowl.
- Switch to a rubber spatula and mix together until no lumps remain.
- Mix in the chopped pecans.
- Divide batter between two greased and lined 8 inch round cake tins.
- Bake for 30-40 minutes until baked or a skewer inserted into the middle comes out clean.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.