IMG_8000when Irene strongly recommended this cake, my fingers got truly itchy
the time couldn’t be better as my dad asked for a cake to be brought to his dinner entertainment with some guests tonight
so this whole loaf goes to him
Irene 上了这绝对推荐的食谱后,手指立马发痒

Ingredients * i adapted and tweaked recipe to suit my baking pan & personal taste
please refer to Irene for 2 eggs recipe and 鲸鱼 for 5 eggs recipe

120g soften butter
180g cake flour + 1/2 tsp baking powder (sifted)
84g sugar
3 eggs
1 tsp concentrated vanilla extract
120g pumpkin puree (steamed, and slightly mashed. some chunks of pumpkin flesh is ok)

a mini pumpkin, sliced into wedges (weighing around 200g)
90g sugar
240g water
apricot jam as appropriate

食材 *我做了调整以适宜烤盘容量及个人口味
两颗蛋用量食谱可参考 Irene 家,5颗蛋食谱请参阅鲸鱼

IMG_7998软化黄油 120克
蛋糕粉 180克 + 1/2小匙泡打粉 (过筛)
糖 84克
鸡蛋 3颗
浓缩香草精 1小匙
南瓜泥 120克 (蒸熟后,略略压成泥。带点肉块儿ok)

袖珍型南瓜约200克, 切片
糖 90克
水 240克


IMG_7999– add vanilla extract into eggs and whisk briefly. set aside

– cream butter with sugar till pale & fluffy

– add eggs in few additions, and incorporate well

– fold in flour with baking powder followed by pumpkin puree

– scoop batter into greased pan with baking paper. slit the top with a hot knife

– bake in preheated oven of 170 degrees C for 45 mins
送入预热至170摄氏度烤箱烤 45分钟

– cool cake in pan for 15 mins before unmoulding to cool completely

– meantime, simmer mini pumpkin slices in a pot with water and sugar till pumpkin is soft

– warm apricot jam in microwave, and sift. then brush it on the cake so it has a shiny glaze. top with pumpkin slices and chopped pistachio as decoration * you can omit this and just sprinkle pumpkin seeds or sliced almonds on the cake batter just before baking
杏桃果酱放入微波炉加热后过筛,涂抹在蛋糕上以维持蛋糕湿润的表面。之后摆上南瓜片和切碎的开心果收尾即可 *您可选择省略这一步,在烘焙蛋糕前,在面糊撒上杏仁片或南瓜籽

IMG_7996i am submitting this post to Little Thumbs Up October Event: Pumpkin, hosted by Eileen of Eileen’s Diary 
and organised by Zoe of Bake for Happy Kids and Mui Mui of My Little Favourite DIY

little thumbs up

Pollution index: 122 (lightly polluted)


(24) Comments

  • Ling yuen chin (October 16, 2014)


  • Ann Low (October 16, 2014)

    Hi Victoria, your pumpkin cake looks so beautiful. Love the colour and the cake looks very yummy too!

  • Mel (October 16, 2014)

    Pumpkin butter cake sounds really good! Love the golden colour. I have been so so so laggard lately. I guess the Pumpkin month has really moved everyone ups!!

  • 婉婉下午茶 (October 16, 2014)


  • eileen (October 16, 2014)


  • Grace (October 16, 2014)

    I like this butter cake and you present it nicely. It looks stunning.

  • Phong Hong (October 16, 2014)

    Victoria, I would certainly pick up and eat those pumpkin decoration first and then I will attack the cake ha..ha… Your dad and his guests must be very pleased!

  • 鲸鱼蓝蓝蓝 (October 16, 2014)


  • May Law (October 16, 2014)

    切一片来, 我被亲亲推荐到要马上抢吃了, 还是吃你家现成的, 等不及我自己开炉了! 哈哈哈。。。

  • LY (October 16, 2014)

    Hi Victoria, your pumpkin butter cake looks so beautiful! Love the colour!

  • Irene Myme (October 16, 2014)

    也谢谢你的衔接~ ^o^

  • Karen Yap (October 16, 2014)

    Hi Victoria, your beautiful pumpkin butter cake really made me \”haiz! … can see can\’t eat\” … I love the slices of pumpkins and pistachio decor, lovely ^-^!

  • Sally (October 16, 2014)


  • Wei (October 16, 2014)


  • Esther (copycakekitchen) (October 16, 2014)

    Look great and some more you said highly recommended, i must try it! 🙂

  • Cheryl - Bakingtaitai (October 16, 2014)

    Love your presentation of this velvety pumpkin butter cake, bet your dad\’s guests enjoyed it much!

  • Jessie Ng (October 17, 2014)

    VB, I have also eyed on Irene\’s recipe. And I told her that if I even bake a butter/pound cake, it must be her pumpkin cake & when I see this post comes with \”highly recommended,\” I decided to come to take a look & walah, it\’s the same source of recipe, how can i resist, haha. Thanks for sharing.

  • chloe (May 5, 2015)

    Hi Victoria. May I know what loaf pan size you used for this recipe. Thanks a lot.

  • Yirong (July 31, 2016)

    Hi, I tried this recipe but it turned out really dry. Need your advice – I did notice the batter curdled a bit when I added in the eggs in batches. Could that be the reason or is it just a case of reducing the oven time?

    • Victoria (August 1, 2016)

      Hi, curdling is normal as it means one of your ingredients is slightly colder, most likely butter. But this will ease out with addition of flour and sufficient mixing. Your dry cake is a result of over baking . Do check the temperature of your oven . You can either reduce temp or baking time

      • Yirong (August 1, 2016)

        Thanks Victoria! For the oven setting, should I put on fan mode or without?

        • Victoria (August 1, 2016)

          All my recipes are non fan setting

          • Yirong (August 1, 2016)

            Thanks so much. can’t wait to try it again!

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Victoria Bakes – Baking into the Ether