Cranberry and Pumpkin Cake

Name: Cranberry and Pumpkin Cake
Total time: 1 h 50 min
Yield: 1 servings
Ingredients: 250 g plain flour; 10 ml baking soda; 10 ml baking powder; 4 tsp pumpkin pie spice; 100 g dark brown sugar; 150 ml vegetable oil; 3 medium eggs (beaten); 300 g soft cooked pumpkin (cut into small cubes); 75 fresh or dried cranberries

A sweet, tasty and crumbly delight. Served warm with ice cream or cream cheese and walnuts, this unusual and delicious cranberry and pumpkin cake will be popular with the family!

1 hours 50 minutes

Difficulty: Medium

Ingredients

Servings: 1

250 g plain flour

10 ml baking soda

10 ml baking powder

4 tsp pumpkin pie spice

100 g dark brown sugar

150 ml vegetable oil

3 medium eggs (beaten)

300 g soft cooked pumpkin (cut into small cubes)

75 fresh or dried cranberries

Steps

STEP 1

Sieve the flour, baking soda and baking powder into a bowl with the pumpkin pie spice.

STEP 2

Mix in the brown sugar and make a well in the centre.

STEP 3

Add the oil and beaten eggs. Beat well until all the ingredients are combined. Stir in the cooked pumpkin and cranberries.

STEP 4

Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment.

STEP 5

Place the mixture in the bread pan, being careful to ensure that the mixture is inside the baking parchment.

STEP 6

Select bake only program and enter 55 minutes on the timer.

STEP 7

After baking test with a skewer to see if the cake is cooked. If the cake does require extra time, select the bake only program again and enter a further 3 – 5 minutes on the timer. If it is still just slightly sticky this will cook through during the stand period.

STEP 8

Take the bread pan out of the bread maker using oven gloves. Leave to stand for 5 – 10 minutes before removing from the bread pan and allowing to cool.

STEP 9

Decorate the top of the cake with a layer of cream cheese topping and decorate with walnuts.

Cranberry and Pumpkin Cake