Pumpkin Cake

A couple years ago I discovered pumpkin pie while watching a Thanksgiving special on Food Network, and honestly, I didn't know how to feel about this strange concept.
As far as I know, people in Belgium only use pumpkin in savory dishes, like oven roasted vegetables or pumpkin soup.

Not too long after discovering pumpkin pie I had a slice of carrot cake for the first time ever, and suddenly using vegetables in sweet desserts didn't seem so far-fetched anymore.
Still, the American beloved pumpkin pie seemed a little intimidating to me, so I decided to meet in the middle and make a pumpkin cake.
The first time I made this recipe my family was a bit sceptical about this "vegetable cake", but I got them to give it a try and now they love it.

I hope you will enjoy this simple recipe as much as we do.

Ingredients

EU

380 gr flour
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
120 gr butter
120 gr brown sugar
2 eggs
370 gr pumpkin puree

US

3 cups flour
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 cup butter
3/4 cup brown sugar
2 eggs

1 1/2 cups pumpkin puree


Preheat your oven to 160°c / 320°f. 
Grease and flour a 23x13cm / 9x5inch cake pan.
In a medium bowl mix together the dry ingredients.
In a seperate bowl beat together the butter and sugar until well combined.
Mix the eggs in with the butter and sugar.
Then add both the dry ingredients and the pumpkin puree in batches, try not to overmix.
Pour the batter in your cakepan and tap it gently on a surface to release any air bubbles.
Bake for 1 hour, let the cake cool completely before cutting into it or frosting.

- Steffi