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Slow Cooker Spiced Pumpkin Cake

So despite the very sunny days we’ve had recently there has been a subtle shift and the leaves are crisp underfoot, the mornings are darker and colder, and the colours of autumn are all around.

Slow Cooker Spiced Pumpkin Cake from BakingQueen74

Pumpkin spice lattes are back in the coffee shops too. Having had one this weekend, the tin of pumpkin purée in my cupboard seemed to be calling to me. I wanted to make a very moist and soft spiced pumpkin cake, so decided it would be baked in the slow cooker. On a lazy autumn day baking in the slow cooker means I can  crochet some more granny squares (my new hobby) and play with the kids, while the baking sorts itself.

Slow Cooker Spiced Pumpkin Cake from BakingQueen74

I decided to experiment and made up my own measurements for the cake, using equal amounts of butter and sugar, then compensating for the extra wetness from the pumpkin purée by adding more flour. Luckily it worked well and produced a lovely texture. Read on for the recipe for my slow cooker spiced pumpkin cake.

Slow Cooker Spiced Pumpkin Cake from BakingQueen74

Recipe:

For the cake:

  • 135 g butter, softened
  • 135 g caster sugar
  • 2 large eggs
  • 180 g self-raising flour
  • 1.5 tsp baking powder
  • Half a can of pumpkin purée (I used Libby’s)
  • 2 tsp ground cinnamon
  • 1 tsp ground allspice
  • 0.5 tsp ground nutmeg
  • 75 g raisins
  • 40 g sultanas

For the pumpkin buttercream icing:

  • 40 g butter or spread (I used Stork with butter)
  • 50 g pumpkin purée
  • 150 g icing sugar

Method:

  1. Cream the softened butter with the caster sugar until light and fluffy, in a large bowl.
  2. Add the eggs and beat well.
  3. Fold in the flour and baking powder.
  4. Add the pumpkin purée, spices and dried fruit and combine well.
  5. Prepare your silicone baking pan by spraying with cake release spray or rubbing in a little butter.
  6. Transfer the cake mixture into the silicon pan, and smooth the top.
  7. Place the pan in your slow cooker. Note: I used a large, 5.7 litre slow cooker to make this cake, which fits my pan in.
  8. Put an inch of water in the pot around the silicone pan.
  9. Place a dry tea towel under the slow cooker lid to catch drips, put the lid on, and cook on high for 1.5 to 2 hours, until the cake centre is cooked through. Check using a knife or skewer or cake tester. Note: The time required will depend on your slow cooker and whether it runs hot or not. Keep a close eye on it to avoid burning.
  10. When done, lift the silicone pan out of the slow cooker and leave the cake to cool.
  11. To make the icing, place the butter or spread in a bowl and whisk using an electric mixer.  Once softened, add the pumpkin purée and whisk again.
  12. Sift in half the icing sugar and mix again.
  13. Add the remaining icing sugar and mix until you achieve the right consistency. If you find your icing is too runny, add a little more icing sugar.
  14. Spread the icing on top of the cool cake, and serve.

Slow Cooker Spiced Pumpkin Cake from BakingQueen74

For more baking ideas with pumpkin, why not have a look at these:


Casa Costello
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with Michelle, Kate (hosting this month) and Helen

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22 thoughts on “Slow Cooker Spiced Pumpkin Cake”

  1. Ooh lovely, I loved spiced cake – it’s so delicious! I too have never tried pumpkin puree but I can imagine it working it treat with its natural sweetness.

  2. this might have inspired me to try a cake in my slow cooker as I have never made a cake this way yet!!! it looks really lovely xx

  3. I had no idea you could bake a cake in a slow cooker! This looks delicious. I love pumpkin too and that buttercream just looks heavenly. Thanks for linking up with #CookBlogShare this week x

  4. I’m swooooooning, this sounds great! Pumpkin is one of the best things about autumn. Thanks for entering #ExtraVeg!

  5. This is wonderful Lucy. I must get round to making a cake in my slow cooker. thanks for shrating with both #creditcrunchmunch and #extraveg

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