Cranberry and Pumpkin Cake
A sweet, tasty and crumbly delight. Served warm with ice cream or cream cheese and walnuts, this unusual and delicious cranberry and pumpkin cake will be popular with the family!
1 hours 50 minutesDifficulty:MediumIngredients
- 250 gplain flour
- 10 mlbaking soda
- 10 mlbaking powder
- 4 tsppumpkin pie spice
- 100 gdark brown sugar
- 150 mlvegetable oil
- 3medium eggs (beaten)
- 300 gsoft cooked pumpkin (cut into small cubes)
- 75fresh or dried cranberries
Steps
STEP 1
Sieve the flour, baking soda and baking powder into a bowl with the pumpkin pie spice.
STEP 2
Mix in the brown sugar and make a well in the centre.
STEP 3
Add the oil and beaten eggs. Beat well until all the ingredients are combined. Stir in the cooked pumpkin and cranberries.
STEP 4
Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment.
STEP 5
Place the mixture in the bread pan, being careful to ensure that the mixture is inside the baking parchment.
STEP 6
Select bake only program and enter 55 minutes on the timer.
STEP 7
After baking test with a skewer to see if the cake is cooked. If the cake does require extra time, select the bake only program again and enter a further 3 – 5 minutes on the timer. If it is still just slightly sticky this will cook through during the stand period.
STEP 8
Take the bread pan out of the bread maker using oven gloves. Leave to stand for 5 – 10 minutes before removing from the bread pan and allowing to cool.
STEP 9
Decorate the top of the cake with a layer of cream cheese topping and decorate with walnuts.
Enjoy
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