Chinese 5 Spice Pumpkin Cake

I could not get the idea out of my head. Chinese 5-Spice in a sweet thing. Like a cake. Maybe a pumpkin cake…..

Preheat the oven to 350 degrees. In a large measuring cup, or a medium bowl, measure, and mix well
1 cup canned or fresh pumpkin
1/2 cup buttermilk
1/3 cup vegetable oil
1 egg
1 tablespoon freshly grated gingerMix in
1 cup granulated sugarIn another bowl, whisk together
1 & 1/3 cups flour
2 teaspoons Chinese 5 Spice powder
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
Pour the wet ingredients into the dry And mix together just until combined. A few lumps are okay, but it should be mostly smooth.Pour the batter into a well greased 8 x 5 loaf pan, and spread evenly. Bake for 35 to 40 minutes, until the cake tests done, with just a few moist crumbs sticking to a toothpick inserted near the center.Cool on a wire rack.To glaze, mix together
1 & 1/2 cups 10x confectionary sugar
the juice and zest from 1/2 of a lemon
2 to 4 tablespoons buttermilk or cream
Mix until smooth and pour over the cakeLet it drip all down the sides. Cut into slices to serve.Chinese 5 Spice in pumpkin cake is a REALLY good idea. It’s moist and rich and totally delicious.

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14 Responses to Chinese 5 Spice Pumpkin Cake

  1. Louise says:

    Oh my that looks yummy.
    I think I will make that for the Locks of Love we are going to on Sunday
    The girls will love it!

  2. Heaven! And I just picked up a can of pumpkin yesterday…and then I put it back down. GAH

  3. Anna B says:

    Yum! Where would I find Chinese 5 Spice powder???

  4. Donalyn says:

    Sounds like a plan Louise!

    You better go pick it back up MPM :)

    Anna- I got this from American Spice Company, but I have also gotten it at one of the stores in Ithaca. They have big ethnic sections. Wegman’s in JC might have it too.

  5. Kate says:

    You know, this really does look good. Need to find that spice.

  6. Flea says:

    Oh you mean thing. I can’t go gaining any more weight. And this looks so yummy!

  7. Gail says:

    I have had a bag of Chinese 5 spice powder left over in my cupboard and never thought to use it up like this…will now think about it whenever I bake anything…

  8. Megan says:

    This cake turned out beautifully! I love the look of all the icing glazing over the sides-YUM! I am always looking for new quick bread recipes to try-thanks for sharing!

  9. Donalyn says:

    Chinese 5 spice isn’t hard to find – I got this at Great American Spice Company I think, but many supermarkets also have it.

    Thanks Megan – I hope you love it as much as we did.

  10. zerrin says:

    Looks definitely so yummy! Believe or not I’ve never used pumpkin in a cake. We generally make desserts from it with a syrup. Am I supposed to boil and mash it before adding into the batter of this cake? The glaze on the top also looks great!

  11. Donalyn says:

    Hi Zerrin – here in the states, it is sold in cans – already cooked and mashed, or you can start with fresh. We grow ours and I like to roast it because boiling or steaming it adds moisture which you really don’t want in a cake or bread. You can also use winter squash like Red Curi or Kabocha and it will taste a little different than the pumpkin but still really good. Here is a post I did about roasting the squash: . I hope you give it a try – I think it has flavors that you would find familiar and really enjoy.

  12. Jessie says:

    wow that sure does look yummy! I like the idea of using Chinese 5 spice powder

  13. Heather says:

    I am looking forward to trying this recipe. thanks.

  14. Pingback: Chinese 5 Spice Pumpkin Cake | Our Lovely Hawaiian Life

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