Halloween Pumpkin Cake is a delightful treat often made to celebrate this spooky night. Pumpkin has deep historical roots in Halloween traditions, dating back to ancient Samhain celebrations by the Saxon peoples. Irish immigrants discovered pumpkin upon arriving in America during the colonial era, and it became a staple in Halloween baking. On Halloween night, children dress up in costumes and go door-to-door for candy, carrying hollowed-out pumpkins with candles inside. This cake captures the...
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Ingredients
Wet Ingredients
vegetable oil240mL
eggs3
pumpkin purée400g
vanilla extract1tsp
Dry Ingredients
sugar425g
all-purpose flour300g
baking soda1tsp
ground nutmeg1tsp
allspice1tsp
ground cinnamon1tsp
ground cloves1tsp
salt1/4tsp
Additional Ingredients
chopped walnuts4tbsp
Nutrition (per serving)
Calories
430.0kcal (21.5%)
Protein
3.6g (7.3%)
Carbs
49.0g (17.82%)
Sugars
42.5g (85%)
Healthy Fat
23.1g
Unhealthy Fat
2.2g
% Daily Value based on a 2000 calorie diet
How to make Halloween Pumpkin Cake
Preparation
- Step 1
Preheat the oven to 180°C (350°F, moderate heat). Grease a 25 cm (10-inch) flan or bundt pan and set aside.
Mixing Ingredients
- Step 1
Beat the vegetable oil, eggs, pumpkin purée, and vanilla extract together until creamy.
- Step 2
Sift the flour together with the sugar, baking soda, nutmeg, allspice, cinnamon, cloves, and salt.
- Step 3
Gradually add the dry mixture to the wet mixture, stirring until all ingredients are well combined.
- Step 4
Fold in the chopped walnuts.
Baking
- Step 1
Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted into the center comes out clean.
Presentation
- Step 1
Cover the cake with orange frosting or fondant, and use chocolate to draw eyes, a nose, and a mouth for decoration.
Nutrition (per serving)
Nutrition (per serving)
Calories
430.0kcal (21.5%)
Protein
3.6g (7.3%)
Carbs
49.0g (17.82%)
Sugars
42.5g (85%)
Healthy Fat
23.1g
Unhealthy Fat
2.2g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the pumpkin purée is smooth and free of lumps for a better texture.
Let the cake cool completely before decorating to prevent the frosting from melting.
Use a toothpick to test the cake's doneness; it should come out clean.
FAQS
Can I use fresh pumpkin instead of canned pumpkin purée?
Yes, you can use fresh pumpkin. Cook and purée it until smooth before using it in the recipe.
Can I substitute walnuts with another ingredient?
Yes, you can use pecans or omit the nuts entirely if you prefer.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend to make the cake gluten-free.
What frosting works best for this cake?
Cream cheese frosting or orange-colored buttercream works wonderfully for this pumpkin cake.
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