Recipe for pumpkin cake with prunes and almonds

Pumpkin cake with prunes and almonds

Delicious, fluffy pumpkin cake with prunes and almonds, this pumpkin cake is a must-try. The cake owes its fantastic taste to the addition of dried fruits, and its beautiful scent to cinnamon. This cake is quick and easy to make, and does not require too many ingredients. It is perfect for tea and coffee, which is why I encourage you to bake this cake at home. Below, I leave you the recipe for pumpkin cake with prunes and almonds, please enjoy it.

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Recipe for pumpkin cake with prunes and almonds
Pumpkin cake with prunes and almonds

Ingredients for pumpkin cake with prunes and almonds.

  • 100 g chopped prunes
  • 50 g chopped almonds
  • 200 g pumpkin puree
  • 3 medium eggs
  • 120 g light brown sugar
  • 100 g all-purpose flour
  • 40 g sunflower oil
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of cinnamon
  • powdered sugar for dusting
Recipe for pumpkin cake with prunes and almonds
Pumpkin cake with prunes and almonds

How to make pumpkin cake with prunes and almonds.

Place eggs in a bowl, add light brown sugar and whisk at high speed for 10 minutes using a kitchen mixer. Next, reduce the speed of the mixer and slowly pour in sunflower oil and whisk for a few more seconds. After that time, gradually add pumpkin purée, while constantly whisking the ingredients. Sift flour, baking powder, baking soda and cinnamon into the whisked ingredients and mix thoroughly. Finally, mix in the sliced ​​prunes and almonds.

Pour the cake batter into a rectangular-shaped baking tin lined with baking paper, spread it evenly, then place the tin in an oven preheated to 175 degrees Celsius, and bake for 40-45 minutes. Remove the baked cake to a wire rack and leave it to cool down, then finally sprinkle with powdered sugar.

Recipe for pumpkin cake with prunes and almonds
Pumpkin cake with prunes and almonds

Good to know when making pumpkin cake with prunes and almonds.

I bake the cake in a rectangular baking tin measuring 21 by 12 centimetres.

The pumpkin purée should be thick. You can use any pumpkin purée in this recipe: it can be butternut squash, Hokkaido or any other type of pumpkin. You can find the recipe for homemade pumpkin purée HERE.

All the ingredients used to prepare the cake batter should be at room temperature.

Do you like dishes with pumpkin? if so, try our recipe for Pumpkin cream with baked apple.

Recipe for pumpkin cake with prunes and almonds
Pumpkin cake with prunes and almonds
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