Nordic / English

Cranberry and Pumpkin Cake

  • 1 hr 50 mins
  • Medium
  • Vegetarian
  • Breadmaker

Ingredients

Directions

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!

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Steps

1

Sieve the flour, bicarbonate of soda and baking powder into a bowl with the pumpkin pie spice.

2

Mix in the brown sugar and make a well in the centre.

3

Add the oil and beaten eggs. Beat well until all the ingredients are combined. Stir in the cooked pumpkin and cranberries

4

Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment.

5

Place the mixture in the bread pan, being careful to ensure that the mixture is inside the baking parchment.

6

Select bake only program and enter 55 minutes on the timer.

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.

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.

9

Decorate the top of the cake with a layer of cream cheese topping and decorate with walnuts.

Enjoy

Cranberry and Pumpkin Cake

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