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 ginger
Mix in
1 cup granulated sugar
In 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 cake
Let 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.
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!
Heaven! And I just picked up a can of pumpkin yesterday…and then I put it back down. GAH
Yum! Where would I find Chinese 5 Spice powder???
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.
You know, this really does look good. Need to find that spice.
Oh you mean thing. I can’t go gaining any more weight. And this looks so yummy!
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…
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!
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.
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!
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: http://dlynz.com/?p=433 . I hope you give it a try – I think it has flavors that you would find familiar and really enjoy.
wow that sure does look yummy! I like the idea of using Chinese 5 spice powder
I am looking forward to trying this recipe. thanks.
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