Nutrition Facts
12 servings
12
Pumpkin and pecan cake recipe
This cake is moist and flavorful, pleasantly scented with spices. Warm, accompanied by a hint of butter, it is a true delight.
Ingredients
300 Flour
3 Egg
125 Sugar
120 melted semi-salted butter
½ ground cinnamon
½ nutmeg
150 pecans
300 steamed pumpkin flesh for me
1 baking powder
Directions
1
Steam the pumpkin until cooked; a knife should easily pierce through it. Blend to achieve a puree. Drain this puree in a sieve for at least 1 hour. Preheat your oven to 180°C. Then add the eggs, melted butter, sugar, and cinnamon.
2
To finish, mix the flour and baking powder and add them to the mixture. Pour in the pecans and mix well. Pour the batter into a silicone loaf pan or a buttered loaf pan, or lined with parchment paper if you are not using a silicone mold. Bake in the oven for about 45 minutes. Check the doneness with a knife; the blade should come out clean.
Ingredients
Ingredients
300 Flour
3 Egg
125 Sugar
120 melted semi-salted butter
½ ground cinnamon
½ nutmeg
150 pecans
300 steamed pumpkin flesh for me
1 baking powder
Directions
Directions
1
Steam the pumpkin until cooked; a knife should easily pierce through it. Blend to achieve a puree. Drain this puree in a sieve for at least 1 hour. Preheat your oven to 180°C. Then add the eggs, melted butter, sugar, and cinnamon.
2
To finish, mix the flour and baking powder and add them to the mixture. Pour in the pecans and mix well. Pour the batter into a silicone loaf pan or a buttered loaf pan, or lined with parchment paper if you are not using a silicone mold. Bake in the oven for about 45 minutes. Check the doneness with a knife; the blade should come out clean.
Notes
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