By Devi Poojari
October 20, 2023
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Make the most of pumpkin season by baking a loaf of this delicious and moist tea cake, scented with warm spices. Eat a slice with your coffee or enjoy a piece after a meal, for dessert.
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1 + ¼ cup cooked pumpkin puree 1 cup all-purpose flour 3 tablespoons vegetable oil 1 large egg 1 teaspoon vanilla extract ¼ cup sugar ¼ cup brown sugar 2 teaspoons cinnamon powder 1 teaspoon nutmeg powder 1 pinch clove powder ¾ teaspoon baking soda ¾ teaspoon baking powder ½ teaspoon salt
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1 cup heavy cream 3 tablespoons powdered sugar 1 teaspoon vanilla extract
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Preheat the oven to 176 degrees Celsius while you combine the dry ingredients for the cake in a bowl.
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In a separate bowl, add the remaining wet ingredients and mix well to combine.
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Add the dry ingredient mixture to the wet mixture in three batches while you fold it in thoroughly, without lumps or streaks.
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Transfer the batter to a greased baking tin or dish and bake for 25-30 minutes.
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Cool on a wire rack while you whip the ingredients for the frosting until light and airy.
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Slather on top of the cooled cake and sprinkle a pinch of cinnamon over the cream. Cut into slices and serve.
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