Pumpkin Pecan Cake
A note from the chef, Heather Kaniuk:
This is a lovely light Pumpkin Pecan Cake that can be baked into muffins or a loaf - it's also great for Halloween parties. It's an easy and fail-proof recipe, and while you can make your own pumpkin puree, the American-style canned pumpkin works well too. Best eaten fresh, this moist cake will also last well for a couple of days if it's well-wrapped.
115g vegetable oil
85g whole eggs
265g pumpkin puree
290g plain flour
2g baking soda
6g baking powder
pinch ground ginger
75g pecan nuts, chopped lightly
1. Preheat your convection oven to 160 deg C.
2. Melt the butter in a saucepan or microwave. Allow to cool slightly.
3. Place the melted butter together with the sugar and oil in a bowl of an electric beater or kitchen Aid. Whisk until combined.
4. Add the eggs and pumpkin puree, mix to combine.
5. Sift the dry ingredients together and add, mixing until smooth.
6. Lastly, add the nuts.
7. Pour the cake batter into a greased and lined loaf tin, or pipe into lined muffin cups.
8. Bake at 160deg C for 15-20 minutes for the muffins, or 35-45 minutes in the loaf tin.