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Recipes

Pumpkin Swirl Cake

Pumpkin Swirl Cake

  • 1
 C 
White 
Sugar
    1⁄2
 C 
Butter 
at 
room
 temperature
    2
 large
Eggs
    2
 Tsp
Vanilla
Extract
    1
1⁄2
 C 
Cake
Flour
    1
3⁄4
 Tsp 
Baking
Powder
    1⁄2
 C 
Skim
Milk
    1⁄2
 C 
Pumpkin
 Puree
    1/8 
Tsp 
grated 
Nutmeg
    1/8
Tsp
ground
 Clove
    1⁄4
Tsp
ground
Allspice
    1
Tbsp
Brown
Sugar
    Icing
Sugar
for
dustingPreheat
oven
to
325
degrees
Fahrenheit.

Grease
and
flour
a
10”
round
cake
tin.

    Cream
 butter
 and
 sugar
 in
 a
 clean
 dry
 mixer.
 
Add
 eggs,
 one
 at
 a
 time,
 until
 well
 combined
 each
 time.

 Add
 vanilla
 extract
 and
 combine
 well.
 
Add
 flour
 in
 3
 equal
 batches
 making
 sure
 to
 combine
 smoothly
 each
time.

Add
milk
and
combine
until
smooth.

    Remove
 1⁄2
 C
 of
 white
 cake
 batter,
 place
 in
 a
 separate
 bowl
 and
 mix
 remaining
 ingredients
 together
 until
smooth.

    Place
 1⁄2
 the
 amount
 of
 white
 batter
 in
 cake
 tin,
 followed
 by
 pumpkin
 mixture
 and
 finishing
 with
 the
 remainder
 of
 the
 white
 cake
 batter
 into
 the
 same
 tin.
 
Run
 the
 pointy
 end
 of
 a
 chopstick
 randomly
 through
 the
 mixed
 batters
 until
 you
 see
 a
 swirl
 pattern
 –
 don’t
 over
 do
 it.
 
Gently
 
jiggle
 the
 pan
 on
 a
 counter
to
evenly
level
the
cake
batter.
    Place
the
tin
on
a
tray
and
bake
for
40
minutes
or
until
a
toothpick
inserted
into
the
center
of
the
cake
 comes
out
clean.

    Allow
 cake
 to
 cool
 on
 a
 cooling
 rack
 before
 removing
 cake
 from
 tin.
 
When
 cake
 is
 fully
 cooled,
 dust
 cake
with
icing
sugar
using
a
fine
sieve.

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