Golden Syrup
Chelsea Golden Syrup in the...
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Desserts
Pumpkin Pie Cake
10 mins
55 mins
Easy
10
This is a lovely spicy cake that is easy to make. It could be served as an alternative to the traditional Christmas cake, or as a dessert. It is also good with lemon icing or cream cheese frosting.
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- Ingredients
- Method
Ingredients
- 2 cups grated raw pumpkin
- 1 cup crushed pineapple in syrup or juice
- 2 cups self raising flour
- 3 tsp mixed spice
- ½ cup milk, warmed with 1 teaspoon baking soda stirred into it
- 1 cup Chelsea Dark Cane Sugar
- 2 eggs
- ½ cup lite oil, canola or olive etc
- 1 cup chopped pecans or walnuts
- ½ tsp salt
- Vanilla ice cream and Chelsea Golden Syrup to serve
Chelsea Products in Recipe
Dark Cane Sugar
A moist, dark brown sugar...
Reviews
5
What did you think of this recipe?
Unknown
Tasty heated up with golden syrup and vanilla icecream.
4
Unknown
Fantastic cake. Always a hit with our family!!!!!
5
1463975340
there was to much pumpkin in it for me and my family
1
Jacqui Watson
Allergies means no nuts so I substituted the nuts for the same amount of sultanas. The cake turned out beautifully light and moist. Will definitely make this again.
5
Unknown
yummo
5
Method
Preheat oven to 160°C. Spray a 23 cm round spring form or Bundt tin with non-stick spray.
Mix all ingredients together in a large bowl. Pour into the prepared tin and bake for 55 - 65 minutes. The cake is cooked when firm to touch in the centre and the edges pull away from the sides of the tin. Cool for 10 minutes in the tin then release the sides and cool on a wire rack. Serve warm with vanilla ice cream and Chelsea Golden Syrup.
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
Dark Cane Sugar
A moist, dark brown sugar...
Reviews
5
What did you think of this recipe?
Unknown
Tasty heated up with golden syrup and vanilla icecream.
4
Unknown
Fantastic cake. Always a hit with our family!!!!!
5
1463975340
there was to much pumpkin in it for me and my family
1
Jacqui Watson
Allergies means no nuts so I substituted the nuts for the same amount of sultanas. The cake turned out beautifully light and moist. Will definitely make this again.
5
Unknown
yummo
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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