Recipe Pumpkin and pomegranate cake : Easy, Special and Delicious

Recipe Pumpkin and pomegranate cake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Pumpkin and pomegranate cake. This Recipe Pumpkin and pomegranate cake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Pumpkin and pomegranate cake was necessary 45m, cook 1h 15m and serving 12. Attention: allergies . Without having to wait long, let's just check the Recipe Pumpkin and pomegranate cake

Pumpkin cake got a pretty pink makeover using the tangy jewels of pomegranate. This treat is absolutely bursting with flavour.

Pumpkin and pomegranate cake


15 Ingredients












  • 2 cups (300g) self-raising flour










  • 1 1/2 cups (330g) caster sugar










  • 1 cup coarsely grated pumpkin










  • 1/2 cup (70g) coarsely chopped pistachios










  • 1/2 cup (55g) coarsely chopped walnuts










  • 2 tsp ground cinnamon










  • 1 tsp ground ginger










  • 1/2 tsp ground cardamom










  • 1 pomegranate, seeds removed (about 1½ cups seeds)*










  • 4 Coles Australian Free Range Eggs, lightly whisked










  • 1 cup (250ml) vegetable or canola oil










  • 1 cup mashed pumpkin










  • 1 1/2 cups (240g) icing sugar mixture










  • Extra pomegranate seeds*, to sprinkle










  • Extra chopped pistachios & walnuts, to sprinkle









  • Select all ingredients










3 Method Steps








  • Step 1


    Preheat oven to 180°C. Grease and line the base and sides of a 10cm x 22cm loaf pan, allowing the sides to overhang. Combine the flour, sugar, grated pumpkin, pistachio, walnut, cinnamon, ginger, cardamom and two-thirds of the pomegranate seeds in a large bowl. Whisk the egg, oil and mashed pumpkin in a bowl. Add to the flour mixture and stir to combine. Spoon into the prepared pan. Smooth the surface.







  • Step 2


    Bake for 1 hours or until a skewer inserted in the centre comes out clean. Set aside in the pan for 10 mins to cool before transferring to a wire rack to cool completely.







  • Step 3


    Process the remaining pomegranate seeds in a food processor until the juice is released. Strain through a fine sieve into a bowl. Discard solids. Stir the icing sugar into the pomegranate juice to form a runny paste. Spread evenly over the cake. Sprinkle with extra pomegranate seeds, pistachio and walnut. Set aside for 30 mins to set. Cut into slices.



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