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Saffron Pumpkin Cake 
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Featured Recipes for Saffron Pumpkin Cake
By ArchanaDoshi
An unusual twist to a pumpkin cake by adding saffron, coconut and jaggery. If you are fond of saffron this cake is a must make. Serve with vanilla custard drizzled over the cake.
Find more recipes @ Archana's Kitchen
An unusual twist to a pumpkin cake by adding saffron, coconut and jaggery. If you are fond of saffron this cake is a must make. Serve with vanilla custard drizzled over the cake.
Makes: 9 inch Diameter cake; about 10 - 12 pieces
Cooking time: about 45 minutes Preparation Time: 10 minutes
Ingredients
- 2 cups all purpose flour
- ¾ cup sugar
- ¼ teaspoon salt
- 3 teaspoons baking soda
- ¼ cup jaggery
- ¼ teaspoon saffron dissolved in 3 tablespoons of hot milk
- ¼ cup fresh grated coconut or desiccated coconut
- ½ cup butter
- 2 large eggs
- 1 cup mashed and cooked fresh pumpkin or 1 cup packed tinned pumpkin
- ½ cup chopped walnuts
Method
Preheat oven to 180°C. Butter and flour 13×9x2-inch metal baking pan.
Combine dry ingredients in large bowl and slowly whisk in wet ingredients.
Pour into greased baking pan and bake for about 45 minutes. Allow to cool.
Serving it with vanilla custard makes this cake extra delicious
Find more recipes @ Archana's Kitchen
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