Ingredients

226g unsalted butter, softened
1/2cup + 2 tbsp white sugar
½ cup fresh pumpkin, mashed or puree
3 eggs (@room Temperature)
1 tsp vanilla essence
1½ cup All Purpose flour
½ tsp baking powder
¼ tsp nutmeg powder
⅛ tsp clove powder
¼ tsp salt
1 tbsp milk

Instructions:

To prepare Pumpkin Puree: Cut the fresh pumpkins into chunks and place them in a heat proof bowl. Steam them for about 10 minutes or until they are really soft. Test with fork and if the fork can dive in effortless, they are good. Mash them with a masher thoroughly to ensure no lumps. Set aside to cool before use.

Cut up the butter in cubes so that they can be softened easily. Place them in a large bowl.

Sift all the dry ingredients. Set aside.

Add white sugar and softened butter into the bowl. Mix on high speed for about 2 minutes until creamy and fluffy.

Add in the mashed pumpkin. Continue mixing until well combined.

Add in the vanilla essence and mix until combined.

Add in the eggs, one at a time. Mix on low and medium speed to combine them.

Add in the sifted dry ingredients in two batches. Use a spatula to fold in until combined, do not over mix.

Transfer the batter into a 7×7 inch pan, greased and lined with parchment paper.

Bake at preheated oven 180°C for 60 min or until the inserted skewer comes out clean.

Remove the cake from the pan when it came right out from the oven.

You can serve immediately while it’s hot or you can let it cool completely.