Spicy Pumpkin Cake With Cream Cheese Frosting
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I have tried few cakes and among all those there is something highlight in this cake. I have induced ginger powder and buttermilk for some spiciness in the cake. Also I have used brown sugar and cinnamon powder, which is good for diabetics. This been a good combination with pumpkin puree and resulted in a best spicy pumpkin cake.
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Ingredients
- 1½ cup Flour
- 1 cup Brown sugar
- 2 Eggs
- ¾ cup Pumpkin puree
- 1 tsp Vanilla essence
- ½ tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Cinnamon powder
- ¼ tsp Salt
- ½ tsp Ginger powder
- ½ cup Buttermilk
- ½ cup Butter
For frosting:
- 160 gm Cream cheese
- 30 gm Butter
- 1 cup Powdered sugar
- 1 tsp Vanilla essence
- 1 pinch Food colour any colour
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Instructions
Pumpkin puree
- Peel and chop the pumpkin roughly and boil them. Drain the water and grind them in blender without adding water.
- Sift flour, baking powder, baking soda, salt, cinnamon powder and ginger powder together in a mixing bowl. Melt the butter.
- In another bowl, break the eggs, add melted butter, brown sugar, buttermilk, vanilla essence and beat them till they become soft and fluffy. Add in the pumpkin puree and beat them gently.
- Preheat the oven to 180 degree C.
- Add in the sifted flour little by little and fold them well in the mixture. Grease the baking tray and pour in the batter. Bake it in 180 degree C for 8 mins.
- Add in the sifted flour little by little and fold them well in the mixture. Grease the baking tray and pour in the batter. Bake it in 180 degree C for 8 mins.
Frosting recipe
- Bring the cream cheese and butter to room temperature.
- Take cream cheese, butter, sugar and vanilla essence in a bowl. Beat them in medium speed till they become stiff, soft and fluffy.
- Now if you could use any of the food colour of your choice and again beat them for few seconds.
- Pour the frost over the cake and spread them gently. Refrigerate it for at least half an hour and serve.
Recipe Nutrition
Calories: 469 kcal | Carbohydrates: 64 g | Protein: 5 g | Fat: 22 g | Saturated Fat: 14 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 60 mg | Sodium: 440 mg | Potassium: 164 mg | Fiber: 1 g | Sugar: 44 g | Vitamin A: 4318 IU | Vitamin C: 1 mg | Calcium: 91 mg | Iron: 2 mg
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