When I last visited my mum the first thing I saw on the table was this colourful pumpkin cake with lots of sultanas. I could not resist the temptation of giving it a bite straight away! It was just like expected: a moist and delicious cake that tastes of "mamma", a real proper homemade goodness. This cake transported me straight back to my childhood .
The recipe comes from mum's friend Carla. I love hand me down recipes. I find it amusing how some of the ingredients often have to be guessed: "add flour as needed", "one bowl of pumpkin" but somehow they do turn out OK anyway. These mammas have been baking for all their lives, they are experienced and they do not need exact quantities. Lucky them!
Anyway, I got the right recipe in the end. To make this cake really perfumed mum has added some liquor: grappa, which is typical of the region Friuli. Of course you can substitute it with brandy or other types of alcohol or omit it altogether and just add a splash of milk instead and a tsp of vanilla essence too.
I have reduced the sugar content as I found that pumpkin and sultanas provide enough sweetness and also we want our homemade cake to be as healthy (but as delicious!) as possible.
I already made this cake 3 times. I cannot have enough of it!
- Prep Time : 20 minutes
- Cook Time : 50 minutes
- eggs - 4
- sugar - 130 g - 5/8 cup
- flour - 250 g - 2 + 1/2 cups + extra if needed
- baking powder - 4 tsp
- sultanas - 300 g - 2 cups
- liquor of choice (grappa, rum or brandy) or milk - a splash
- cooked pumpkin - 400 g - a little less than 2 cups
- salt - pinch
- olive oil - 125 ml - 4 fl oz
- zest and juice of 1 lemon
Whiz the cooked pumpkin and reduce it into a purée. Wash the sultanas in warm water, dry them well with a cloth and coat them with flour (this will prevent them from sinking at the bottom of the cake).
In a bowl mix the eggs with the sugar. Add the liquor, the oil, the lemon zest and juice, salt, pumpkin, sultanas, sifted flour and baking powder. Mix well.
Some pumpkins contain more moisture than others and you might find the mixture is too wet. If this is the case add a little extra flour. The mixture should fall heavily from the spoon.
Pour it onto a round baking tin measuring approx 24cm or 9 inch diameter.
Cook for 50 minutes at 180C or 350F or until golden on top.