Pumpkin, Pine Nut, and Honey Cake Recipe

Name: Pumpkin, Pine Nut, and Honey Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 225 g self-raising flour; 1 teaspoon ginger; 1 teaspoon cinnamon; 175 g butter; 100 g sugar; 100 g honey; 2 eggs; 150 g pumpkin; 100 g pine nuts; 50 g icing sugar

Servings: persons

1
Preheat the oven to 180C/160C Fan/Gas 4.
2
Grease a 23cm round cake tin and line the base with baking paper.
3
Sift the flour, ginger and cinnamon together.
4
Beat the butter and sugar until creamy.
5
Add the honey and beat again.
6
Beat in the eggs one at a time, adding a spoonful of the flour mixture with each.
7
Fold in the rest of the flour, the grated pumpkin and pine nuts.
8
Spoon into the cake tin and level the top.
9
Bake for 45-55 minutes or until the top springs back when lightly pressed.
10
Cool on a wire rack.
11
Mix the icing sugar with 1.5tsp water and drizzle on top.

983

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 225 g self-raising flour, 1 teaspoon ginger, 1 teaspoon cinnamon, 175 g butter, and more.

Yes, Pumpkin, Pine Nut, and Honey Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin, Pine Nut, and Honey Cake

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