Orange Pumpkin Cake
This scrumptious autumn cake combines the delicious flavours of orange, pumpkin, cinnamon and nutmeg. Serve while still warm, topped with orange syrup and a dollop of whipped cream. A delightful, yet subtle treat.
- Prep: 20 min - 25 min
- Cooking: 50 min - 1 h
- Pumpkin Cake
- 1/2 cup (125 mL) butter softened
- 1 cup (250 mL) sugar
- 2 tbsp (10 mL) finely grated orange zest
- 2 eggs
- 1 can (14 oz/400 g) cooked pumpkin
- 2 cups (500 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1 tsp (5 mL) ground cinnamon
- 1/2 tsp (2 mL) ground nutmeg
- of salt
- 2/3 cup (160 mL) 18 % cream
- Orange Syrup
- 1/2 cup (125 mL) sugar
- 1/2 cup (125 mL) orange juice
- 35 % cream to serve
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Butter a 9-inch (23 cm) springform pan. Line base and side with parchment paper. Preheat oven to 350 °F (180 °C).
Beat butter, sugar and zest in a medium bowl with an electric mixer until light and creamy. Add eggs, one at a time, beating well after each addition. Add the pumpkin. Stir until combined (mixture may look curdled).
Add remaining ingredients and stir until combined. Spoon mixture into prepared pan. Bake in preheated oven for 50 to 60 minutes or until done when tested with a toothpick or cake tester.
Heat and stir both ingredients in a medium saucepan over medium heat until sugar is dissolved. Simmer, uncovered, for about 3 minutes or until thickened slightly. Pour over hot cake; let stand until cool. Serve with whipped cream.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||8 % / 84 mg|
|Vitamin A:||38 %|