175 gr. soft butter;
1 cup brown sugar;
1/2 cup milk;
1 big cup pumpkin puree;
1 1/4 cup white four;
1 tbsp cinnamon;
1/4 tbsp died ginger;
1/2 tbsp nutmeg;
1/2 tbsp baking soda;
1/2 tbsp baking powder;
1 tbsp dried vanilla;
pinch of salt;
Heat the oven to 170C/335F.
Wash the pumpkin and cut into pieces. Add into water and let it boil.
Into bowl add all the dry ingredients and mix them together.
Into another bowl beat the soft butter with the sugar and add the eggs one by one, continue stirring.
Warm up the milk and pour it to the egg mixture.
At the end add the boiled pumpkin. Turn on the cooking mixer and add the dry ingredients spoon by spoon until you have smooth mixture.
Grease the baking pan with butter and pour the mixture.
Bake for 40- 50 minutes. If your oven is with fan, cover the cake with aluminuim foil to avoid the overcooking.
When it’s ready, leave it to cool in the oven for 10 min and open the oven door.