Mary Berry Pumpkin Cake Recipe
Mary Berry’s Pumpkin Cake is a moist, spiced delight perfect for autumn. Combining the natural sweetness of pumpkin with warm spices, this cake is ideal for gat
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Cooking tools:
- Stand mixer
- Oven
- Mixing bowl
- Sifter
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Cake pan
- Parchment paper
- Cooling rack
- Toothpick
- Kitchen scale
- Pastry brush
- Plastic wrap
Ingredients
- Plain Flour (All-Purpose) – 200g (0.44 lb): Forms the base of the cake.
- Baking Powder – 2 teaspoons: Helps the cake rise and become fluffy.
- Bicarbonate of Soda (Baking Soda) – 1 teaspoon: Adds lightness to the cake.
- Ground Cinnamon – 1 teaspoon: Adds warm spice.
- Ground Nutmeg – ½ teaspoon: Gives a slightly earthy flavor.
- Salt – A pinch: Balances sweetness.
- Pumpkin Puree – 300g (0.66 lb): Adds moisture and a distinct pumpkin flavor.
- Brown Sugar – 200g (0.44 lb): Provides a deep sweetness with hints of molasses.
- Vegetable Oil – 100ml (0.21 pints): Keeps the cake moist.
- Eggs – 3 large: Bind the ingredients together.
- Vanilla Extract – 1 teaspoon: Adds a subtle depth to the cake.
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