Pumpkinteacake Recipes

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PUMPKIN TEA CAKE



Pumpkin Tea Cake image

Make and share this Pumpkin Tea Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon ground cinnamon, plus
2 teaspoons ground cinnamon
2 teaspoons freshly grated nutmeg
1/4 teaspoon ground cloves
1 cup pumpkin puree, plus
2 tablespoons pumpkin puree
1 cup vegetable oil (such as safflower or sunflower)
1 1/3 cups sugar
3/4 teaspoon salt
3 large eggs
2 tablespoons sugar, for topping

Steps:

  • **Note, as with all quick breads, make sure not to overmix the batter, or you will end up with a coarse, tough crumb.
  • Preheat oven to 325°; lightly butter the bottom and sides of a 9 x 5 inch loaf pan.
  • This recipe is easily mixed by stand mixer fitted with the whisk attachment or by hand with a whisk.
  • Sift the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves into a mixing bowl; set aside.
  • In another bowl, beat together the pumpkin puree, oil, sugar, and salt on medium speed until well mixed.
  • Add in eggs, one at a time, mixing well after each addition until incorporated before adding the next egg.
  • Scrape down the sides of the bowl with a rubber spatula.
  • On low speed, add in the flour mixture and beat just until combined.
  • Scrape down the sides of the bowl, then beat on medium speed for 5-10 seconds to make a smooth batter.
  • The batter should have the consistency of a thick puree.
  • Transfer batter into loaf pan; smooth the surface with an offset spatula.
  • Sprinkle evenly with sugar.
  • Bake about 1 hour, or until a cake tester or pick comes out clean.
  • Let cool in the pan on a wire rack for about 20 minutes, and then invert onto the rack, turn right side up, and let cool completely.
  • Serve at room temperature; will keep at room temperature if well wrapped, for 4 days; in the refrigerator for about 1 week.

PUMPKIN TEA CAKES



Pumpkin Tea Cakes image

Make and share this Pumpkin Tea Cakes recipe from Food.com.

Provided by Derf2440

Categories     Quick Breads

Time 27m

Yield 42 tea cakes

Number Of Ingredients 15

1/4 cup vegetable oil
1 egg
3/4 cup sugar
1/2 cup canned pumpkin or 1/2 cup cooked fresh pumpkin
1/4 cup water
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1 pinch salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans (, or walnuts)
1/2 cup chopped pitted dates
42 pecan halves or 42 walnut halves

Steps:

  • Preheat oven to 350 degrees.
  • Line 42 miniature muffin cups with 1 1/2 inch bon bon papers or small baking cups.
  • In a medium bowl, combine oil, egg, sugar, pumpkin and water.
  • Add flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg, blend well.
  • Stir in chopped pecans and dates.
  • Spoon into paper baking cups, filling almost full.
  • Top each with a pecan or walnut half.
  • Bake 15-17 minutes or until a wooden pick inserted in centre comes out clean.
  • Remove from muffin cups, cool on racks.

PUMPKIN CAKE I



Pumpkin Cake I image

Even though pumpkin is a fall favorite, this spice cake recipe using canned pumpkin puree is good any time of the year.

Provided by D Adams

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h20m

Yield 12

Number Of Ingredients 13

1 cup vegetable oil
3 eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
2 ½ cups white sugar
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
¼ teaspoon salt
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 10-inch bundt or tube pan.
  • Blend oil, beaten eggs, pumpkin and vanilla together.
  • Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.
  • Bake in preheated oven until a toothpick inserted in the middle comes out clean, about 1 hour. Let cake cool in pan for 5 minutes, then turn out onto a plate and sprinkle with confectioners' sugar.

Nutrition Facts : Calories 517.3 calories, Carbohydrate 66.4 g, Cholesterol 46.5 mg, Fat 26.6 g, Fiber 2.7 g, Protein 6.2 g, SaturatedFat 3.5 g, Sodium 257.7 mg, Sugar 43.4 g

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