Pumpkin cake with raisins
Description
Homemade tea‑time pastry. A rich, sweet‑spicy bake with a soft, moist texture that will please everyone’s palate. Pumpkin purée can be made ahead of time and stored in the freezer until needed, or it can be prepared right before making the cake. For this, cut the pumpkin into pieces and boil or roast until tender, then purée it with a blender. You can choose the spices for the batter to your liking; I use cinnamon, nutmeg, and ginger in this recipe. I suggest making a pumpkin raisin loaf and delighting your loved ones with this delicious, aromatic homemade bake.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Rinse the raisins and cover them with boiling water.
- 3
Step 3
Beat the eggs with sugar until a white foam forms.
- 4
Step 4
Add kefir, melted and cooled butter, and pumpkin puree.
- 5
Step 5
Mix well and add flour, baking powder, and spices.
- 6
Step 6
Mix the dough until smooth and add the dried raisins dusted with flour.
- 7
Step 7
Stir everything again.
- 8
Step 8
Pour the batter into a greased baking pan.
- 9
Step 9
Bake the cake at 180°C for about 1 hour.
- 10
Step 10
Before serving, optionally dust the cake with powdered sugar or drizzle with your favorite glaze. Pumpkin raisin cake is ready.