Pumpkin cake Ingredients: 1 cup (250 ml) flour of complete wheat 2/3 cup (150 ml) white flour 1 1/2 teaspoons (7 ml) cinnamon 1 teaspoon (5 ml) bicarbonate of sodium 1/2 teaspoon (2 ml) baking powder 1/2 teaspoon (2 ml) nutmeg 1/4 teaspoon (1 ml) salt 1/3 cup (75 ml) butter 2/3 cup (150 ml) sugar 1/2 teaspoon (2 ml) vanilla 2 eggs 1 cup (250 ml) puree of pumpkin or Butternut 1/3 cup (75 ml) water 3/4 cup (180 ml) dry raisins Orange glazing: 2 tablespoons (30 ml) Icing sugar 1/4 cup (60 ml) Orange juice. Preparation: Preheat the oven in 180 °C (350 °F). Mix flour with the cinnamon, the bicarbonate of sodium, the baking powder, the nutmeg and the salt. In a small bowl, undo the butter in cream with the sugar and the vanilla. Add eggs, one at the time, by beating between every addition. Add the puree of pumpkin and mix. Incorporate the flour reserved with the water, in alternation. Mix until smooth consistency. Dust with raisins slightly floured and distribute them in the dough. Pour preparation into a bread pan of 9'' x 5'' (23 cm x 13 cm), buttered and floured. Bake the cake about 1 hour, pick with a toothpick and see if it is dry. Let rest 10 minutes. Remove from the pan and place it on a railing. Prick it here and there, with fork. Mix the icing sugar and the orange juice, then overturn on the cake. Let cool completely. Back to recipes Copyright © 2004 Potager Mont-Rouge. All rights reserved.