Traditional Jamaican Pumpkin Cake Recipe
This Caribbean traditional Jamaican pumpkin cake recipe is a delicious cake that is traditionally made in Jamaican homes throughout the year and is ubiquitous during the Holiday and Christmas seasons.
This light and fluffy Jamaican pumpkin cake recipe is easy and quick to make and can be prepared in about an hour.
Jamaican pumpkin cake also referred to as Jamaican pumpkin bread, is a moist and flavorful cake that is perfect for any dinner table. This Jamaican Caribbean pumpkin cake recipe calls for simple ingredients you can find almost anywhere. It’s a beautiful recipe that tastes just as good as the ones you’ll find in Jamaica or Jamaican Restaurants.
It’s a beautiful recipe that tastes just as good as the ones you’ll find in Jamaica or Jamaican restaurants These Jamaican pumpkin cakes are the perfect dessert for a crowd, everyone will be raving for this tropical dessert.
I absolutely love the warm spices that bring this Jamaican loaf cake to life, made with cinnamon, cloves, and nutmeg that will have your home smelling like a tropical paradise.
Ready To Make This Authentic Jamaican Pumpkin Cake? Let’s Do It!!
Ingredients For Jamaican Pumpkin Cake
- 2 cups all-purpose flour
- 2 cups sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 2 large eggs
- 3/4 cup of unsalted butter (1 1/2 stick or 6oz) or use oil
- 1 can pumpkin puree (425 grams or 15oz)
How To Make Jamaican Pumpkin Cake?
- Preheat the oven to 165°C (330°F). Spray two 8 x 4-inch loaf pans with pan release and dust with some flour. You can coat it with butter instead of oil.
- In a medium-size bowl, add the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg and whisk together to combine.
- Add the butter and sugar into a larger bowl and beat using a hand mixer on medium speed until creamy. Add the vanilla extract and one egg and beat for 30 seconds, then add the second egg and continue to beat until the mixture is well combined and homogenized for about 4 minutes. The butter mixture should be light and fluffy.
- Combine the flour mixture and pumpkin puree with the butter mixture and mix on slow until the batter is combined and smooth.
- Divide the batter into both baking pans and bake for approximately 55-60 minutes or until the internal temperature reaches above 96°C (205°F). If you don’t have a thermometer, stick a toothpick into the center of the cakes, if it comes out clean, the cakes are baked.
- Remove the Jamaican pumpkin cakes from the oven, allow them to cool for about 5 minutes, then remove them from the pan and completely cool on a wire rack.
- Dust with some icing sugar and serve.
- Enjoy!!
Traditional Jamaican Pumpkin Cake
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 2 large eggs
- 3/4 cup of unsalted butter 1 1/2 stick or 6oz or use oil
- 1 can pumpkin puree 425 grams or 15oz
Instructions
- Preheat the oven to 165°C (330°F). Spray two 8 x 4-inch loaf pans with pan release and dust with some flour. You can coat it with butter instead of oil.
- In a medium-size bowl, add the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg and whisk together to combine.
- Add the butter and sugar into a larger bowl and beat using a hand mixer on medium speed until creamy. Add the vanilla extract and one egg and beat for 30 seconds, then add the second egg and continue to beat until the mixture is well combined and homogenized for about 4 minutes. The butter mixture should be light and fluffy.
- Combine the flour mixture and pumpkin puree with the butter mixture and mix on slow until the batter is combined and smooth.
- Divide the batter into both baking pans and bake for approximately 55-60 minutes or until the internal temperature reaches above 96°C (205°F). If you don’t have a thermometer, stick a toothpick into the center of the cakes, if it comes out clean, the cakes are baked.
- Remove the Jamaican pumpkin cakes from the oven, allow them to cool for about 5 minutes, then remove them from the pan and completely cool on a wire rack.
- Dust with some icing sugar and serve.
- Enjoy!!
