RECIPES
Basia
I don't know why I hadn't baked this cake before. I was probably too busy with other bakes. Now I know I'll definitely be making it more often. Bea says to bake this cake with grated pumpkin flesh. I got distracted while reading the recipe and made puree instead. Using puree instead of grated pumpkin made the cake a bit heavier than it should be, but it's still delicious. Plus, it already smells a little like the holidays, thanks to the warm spices that go so well with pumpkin.
Even though I used puree, I'm giving you the original recipe, by Bea, and I recommend using grated pumpkin, just like in the original. This was enough for 1 small bundt-style pan (about 14 cm in diameter) and a small loaf pan (10x20 cm).
pumpkin orange cake
pumpkin orange cake
Directions:
Preheat the oven to 180°C (350°F). Grate the pumpkin flesh on the small holes of a grater and squeeze out the juice if needed. Toast the walnuts in a dry skillet, then chop them. Chop the chocolate and the candied peel as well.
Mix the flour, baking powder and baking soda together and add the spices. Then cream the butter with the sugar until fluffy, and add the eggs one at a time, beating constantly. Add the grated orange zest and the Grand Marnier or orange juice and mix. Add the flour a little at a time, alternating with the yogurt, then add the pumpkin, walnuts, chocolate and candied peel and mix. Pour the batter into greased, flour-dusted pans and bake for about 50-55 minutes. Leave the cake in the oven for a moment with the door slightly ajar, then cool it on a wire rack.
Enjoy!
pumpkin orange cake
Since we're on the subject of a tasty bake, I wanted to remind you of another delicious cake – Rafaello. I've just added new photos. Come have a slice!
Rafaello
15 comments
Comments that readers left on my Polish blog flowerek.com between 2010 and 2015, translated from Polish. New comments are closed.
it looks beautiful, it must have smelled amazing, take care
On Saturday I baked one small pumpkin and turned it into 2 liters of ready-to-use pulp. With 1 liter I made a creamy pumpkin soup with zacierki, and I froze the rest, and I'll definitely make this pumpkin-orange cake. It sounds delicious, and until now I've only made plain pumpkin ones. Time for new combinations and flavors.
Thank you guys :)
@zauberi, it smelled very Christmassy :)
@Jkm, this cake is really delicious. I also recommend other cakes made with pumpkin: chocolate cake http://flowerek.com/wypieki/ciasta-i-torty/brownie-dynia-zmiany-na-blogu/
yeast bun with pumpkin http://flowerek.com/dania-wytrawne/male-dankaprzekaski/bula-drozdzowa-z-dynia/
and chocolate-pumpkin tart http://flowerek.com/wypieki/ciasta-i-torty/tarta-dyniowo-czekoladowa/. Take care :)
wow, you are so creative :)
I'll definitely give it a try because I still have two huge pumpkins to use up
what a cool little cake :)
@jkm, then I invite you to test the recipes :)
@aga, thank you :)
this recipe is awesome. my mom already has pumpkins so I'll be making it.. I'm sure this cake is super tasty, because it looks so delicious
Thank you :) Enjoy! And I'm waiting to hear a few words about what you think :)
I'm just starting to bake the pumpkin-orange cake :)
I'm so glad :) Be sure to let me know how it tasted.
they're sitting in the oven baking, I just made a double batch because that's how much pumpkin I have, and with 6 people to taste it a single batch would have been too small :)
it tastes great, but it came out a little bit gummy/underbaked in the middle. They were in for over 55 minutes and fell a little, and the chocolate on the bottom has chips in it
Did you make it with puree or with grated pumpkin? If with puree, it will turn out a bit gummy.
with puree, so that's probably why
Beautiful! I'm glad you liked it, Flowerek (it's definitely one of our favorite recipes :) )
@JKM – pumpkin puree isn't really suitable for this recipe; for a cake with pumpkin puree you need to change the proportions of the ingredients a bit (or just pick a different recipe right away ;)).
Take care!