Tuesday, 5 November 2013

Pumpkin Butter Cake





Pumpkin Butter Cake

250g butter

125g brown sugar

5 eggs

250 self raising flour

200g pumpkin – shredded

100g pistachios – coarsely chopped (optional)

Some pumpkin slices for deco


1.  Cream butter and brown sugar till light and fluffy.

2.  Add in eggs, one at a time, mixing well after each  addition.

3.  Stir in flour.

4.  Lastly, mix in pumpkin and pistachios.

5.  Pour batter into  a  8” tin and arrange pumpkin slices on top for decoration.

6.  Bake in a preheated oven at 180C for 45 minutes.       

7.  Remove cake from oven and leave to cool before unmolding.

No comments:

Post a Comment