Pumpkin Cranberry Cake
A moist spiced pumpkin cake with dried cranberries. Slices beautifully and pairs well with breakfast or tea.
- Time
- 1 h 5 min
- Serving
- 471 kcal
- Ingredients
- ≈ $0.27
- Protein
- 8 g
Ingredients
- 1 Pumpkinpack 1 kg ≈ $2.80 70 g
- 2 Wheat flour 45 g
- 3 Eggspack 10 pcs ≈ $1.93 0.4 pcs
- 4 Sugar 22 g
- 5 Sunflower oil 14 ml
- 6 Cinnamon 1 g
- 7 Baking soda 1 g
- 8 Dried cranberries 18 g
- 9 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 350°F (175°C). Peel, cube, and steam pumpkin1 with a splash of water for 10 minutes until tender, then mash into a smooth purée.
Whisk together the pumpkin1 purée, egg, sugar, and melted butter until smooth.
Fold in flour, baking soda, cinnamon, and a pinch of salt just until combined.
Gently stir in the dried cranberries.
Pour batter into a greased 8-inch (20cm) round pan, spreading evenly to a 1.5–2-inch (4–5cm) layer.
Bake 50–55 minutes, until a toothpick comes out clean.
Cool completely, then slice into wedges.
Tips
- Why it works
- Stew the pumpkin with water to remove excess moisture and avoid a cake that is too wet. If you leave it raw, the batter will be runny and will not bake evenly.
- Substitutions
- Swap the cranberries for dried blueberries (18 g) or raisins (15 g). Use butter (14 g) instead of sunflower oil, but lower the oven to 170 °C.
- Common mistakes
- The cake may not bake through inside: if the skewer comes out wet and the edges burn, add 10 minutes and check again after 5 minutes.
- Storing and reheating
- Keep in the fridge for 4 days in an airtight bag. Slice it and warm in the microwave for 20 seconds. Do not freeze.
- Serve with
- Serve with tea or yogurt in the morning. The slices go well with warm black tea or coffee without sugar.
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