Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Saturday, 6 September 2014

Cinderella's Pumpkin Cake

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We have two sets of missionaries serving here in the Chester area, a set of young women and a set of young men.   We love to feed them and endeavor to feed each set at least once a month if we can.   Earlier this week we were blessed to feed the Sisters.  I usually try to cook them a meal which  will remind them a little bit of home.  This week it was Chicken Divan Casserole (a great way to get some broccoli into your loved ones) a tossed salad and peas and chantenay carrots.   For dessert I baked two things.   I will show you the first one today and the second one tomorrow.   (I know I do spoil them I do.  ☺)

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This is Sister Jones from Utah on the left and Sister Wagner from Idaho on the right.   (I am always telling Sister Wagner that she looks a lot like Susan Branch.  Don't you think she does too?)  Anyways this tasty cake got two thumbs up from the girls.   You should have seen their eyes light up when they saw the Candy Corn on the top!

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Candy Corn is not something which is readily available here in the UK, but I did manage to get my hands on some not so long ago and I used some of it for this cake because I knew the girls would love it.   This is a cake that really speaks to me of autumn . . .  Cinderella's Pumpkin Cake, called so because one of the main ingredients is cooked pumpkin and as we all know . . .  Cinderella rode to the ball in a pumpkin coach!

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And the magic doesn't stop there  . . . it's moist from the pumpkin and dense and delicious . . .  just what a proper autumn cake should be.   Nicely spiced with warm baking  spices . . . ground cinnamon, ground ginger, freshly grated nutmeg and some ground cardamom . . .  but the spiced goodness doesn't stop there . . .

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It's frosted with a lightly spiced frosting made from cream cheese, butter, icing sugar and both cinnamon and vanilla extracts.  If you can't get the cinnamon extract, just beat in half a teaspoon of ground cinnamon.  Mine is from Star Kay White.

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The frosting just adds that extra special touch to the gilding of this pumpkin . . . just like a fairy Godmother waved her magic wand over it, turning this pumpkin cake into something extraordinary!  It smells gorgeous when it is baking and it's a great keeper.  Stored in an airtight container it will keep for several days . . .  if you have it that long that is!  It comes Missionary approved!

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*Cinderella's Pumpkin Cake*
Makes 16 servings  

This is a wonderfully moist and delicious pumpkin cake.  Nicely spiced and iced!  

For the cake:
380g of sugar (2 cups)
4 large free range eggs
225ml of sunflower oil (1 cup)
280g of plain flour (2 cups)
2 tsp bicarbonate of soda (baking soda)
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp freshly grated nutmeg
1/4 tsp ground cardamom
400g of pumpkin puree (1 15-oz tin)
1 tsp vanilla  

For the icing:
115g of cream cheese (4 ounces)
115g of butter, softened (1/2 cup)
225g of icing sugar, sifted (2 cups)
1/2 tsp vanilla extract
1/4 tsp cinnamon extract
fudge bits to decorate   

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Preheat the oven to 180*C/350*F/ gas mark 4.   Butter and lightly dust a 9 inch bundt pan with flour, shaking out any excess.  Set aside. 

Beat the sugar and eggs together until light.   Beat in the oil.  Sift together the dry ingredients.   Add to the egg mixture, combining it well.  Stir in the pumpkin, combining it in well.  Turn into the prepared baking tin, smoothing over the top. 

Bake for 55 minutes, or until the top springs back when lightly touched and a toothpick inserted in the centre comes out clean.   Allow to set in the pan for 10 minutes before turning out onto a wire rack to finish cooling completely. Once it is completely cool, froze with the icing and decorate with the fudge bits.

To make the icing blend together all of the ingredients until smooth and creamy.   You may need to add more sugar.  I often do.   Frost the cake and sprinkle on the fudge bits before the icing sets.


  1. Omy! What lovely name for a beautiful cake!!
    Look amazing and moist!
    I bookmarked(im old didn't?) Notice I said bookmarked not pinterest haha
    Love this marie!
    The girls look lovely!
    And they are lucky:)

  2. awww thanks Gloria. I appreciate your friendship and faithfulness. Always. Love you! xxoo

  3. Beautiful girls!
    Fresh happy faces..obviously in 7th heaven at your place.
    How cute of you to have added the candy corn..
    It looks super moist and dense!

  4. They are really lovely girls Monique! You should have heard the squeals at the candy corn! You would think I had presented them with diamonds! It's a fabulous cake for sure!

  5. I always love seeing pictures of the missionaries. Sister Wagner's smile does remind me of Susan Branch. Hee! Both girls looks so happy. I am sure they love coming to your house. I still can't believe that my son ate dinner at your house too! You made a pecan pie for dessert.
    This cake you posted looks really good. I'm making it soon! Thank you my dear friend! Love ya! xoxo

  6. Lovely cake, definitely well-received!

  7. VAlerie! I can't believe that Kyle remembers the pecan pie! I always try to give the missionaries a little taste of home! I think you'll love the cake! Love you too! xxoo

    Thanks Nellie, it was very well received! xx

  8. I can't believe I finally came across someone who ACTUALLY likes candy corn. I find it repulsive. It's SO sickening sweet and I've never been one of the super sweet like this. If I could I would send you tons of it but's not the best thing for that diabetes of yours now. I was always the kid that scraped the frosting off the cake and gave it to someone else. That is, until my great-grandmother introduced me to the German Chocolate Cake with the Coconut Pecan Frosting. I've never looked back. Of course, all of these premade frostings by Duncan Hines and Pillsbury and others weren't on the market yet and for some reason every frosting all the women made was SO sweet. I guess these are the same people who liked candy corn.

  9. Pam, I would never have sat and eaten a bag of candy corn. It is far too sweet, I agree. I have always liked using it to decorate Autumn desserts and cakes, etc. Of course, eating it now is out of the question! This cake however is quite lovely and not overly sweet. Xo


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