INGREDIENTS
all-purpose flour 3¼ cups
baking soda 2 tsp
ground nutmeg 1 tsp
pumpkin purée 2 cups well packed
vegetable oil 1 cup
walnuts ½ cup chopped ( or cashew nuts/ almonds)
salt 1½ tsp
ground cinnamon 1 tsp
sugar 3 cups
water 1 cup
eggs 4
METHOD
Grease and flour three 7 x 3 inch pans or use a very big pan.
Preheat oven to 350 degrees F (175 degrees C).
Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, salad oil, eggs, and nuts. Beat until well combined. Pour batter into prepared pans.
Bake for approximately 1 hour , better check after 35-40 minutes if done, by piercing a knife right in the centre of the pan, if it comes out clean, then it is done, or else keep for another 5-10 minutes.
In some oven, especially smaller ones, like mine, cakes/ bread gets done before the specified time, so, I keep looking 10 minutes earlier, for smell, then check by piercing with a knife in the centre.
all-purpose flour 3¼ cups
baking soda 2 tsp
ground nutmeg 1 tsp
pumpkin purée 2 cups well packed
vegetable oil 1 cup
walnuts ½ cup chopped ( or cashew nuts/ almonds)
salt 1½ tsp
ground cinnamon 1 tsp
sugar 3 cups
water 1 cup
eggs 4
METHOD
Grease and flour three 7 x 3 inch pans or use a very big pan.
Preheat oven to 350 degrees F (175 degrees C).
Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, salad oil, eggs, and nuts. Beat until well combined. Pour batter into prepared pans.
Bake for approximately 1 hour , better check after 35-40 minutes if done, by piercing a knife right in the centre of the pan, if it comes out clean, then it is done, or else keep for another 5-10 minutes.
In some oven, especially smaller ones, like mine, cakes/ bread gets done before the specified time, so, I keep looking 10 minutes earlier, for smell, then check by piercing with a knife in the centre.
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