While you in the Northern Hemisphere are enjoying the autumn pumpkin harvest fresh, I’m trying to clear out the last of the frozen pumpkin puree from the freezer to make way for the peas that will soon be pouring in.
What better way to use pumpkin than in cake?
This recipe is adapted from a pumpkin cake recipe in King Arthur Flour’s Whole Grain Baking.
1 ½ cups whole wheat flour
1 cup barley flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
1 tsp ginger
½ tsp nutmeg
¼ tsp allspice
1 cup brown sugar
½ cup butter, softened
½ cup vegetable oil
2 cups cooked, pureed pumpkin
Mix the flours, baking powder, baking soda, salt, and spices in a medium bowl. In a large bowl, beat the butter, oil, and sugar until it’s the consistency of mayonnaise. Beat in the eggs, one at a time. Stir in the pumpkin, then the dry ingredients.
Spoon into paper-lined cupcake tins. Bake at 180°C (350°F) for 20 minutes.
Cool completely, then frost with cream cheese frosting and decorate with crystallised ginger.
If you want to bake this as a cake, be sure to line your pans with parchment—the barley flour makes for a very fragile cake—and bake for 30-35 minutes.
1 package (250g/8 oz) cream cheese, softened
85 g (6 Tbsp, 3 oz) butter, softened
1 tsp vanilla
2 cups icing sugar
Beat the cheese, butter, and vanilla until light and fluffy. Gradually add the sugar. If the icing is too stiff, add milk by the teaspoon until it reaches the right spreading consistency (I generally don’t need to add any milk).