An unusual twist to a pumpkin cake by adding saffron, coconut and jaggery. If you are fond of saffron this cake is a must make. Serve with vanilla custard drizzled over the cake.

Makes: 9 inch Diameter cake; about 10 - 12 pieces

Cooking time: about 45 minutes
Preparation Time: 10 minutes

Ingredients

• 2 cups all purpose flour
• ¾ cup sugar
• ¼ teaspoon salt
• 3 teaspoons baking soda
• ¼ cup jaggery
• ¼ teaspoon saffron dissolved in 3 tablespoons of hot milk
• ¼ cup fresh grated coconut or desiccated coconut
• ½ cup butter
• 2 large eggs
• 1 cup mashed and cooked fresh pumpkin or 1 cup packed tinned pumpkin
• ½ cup chopped walnuts

Method

Preheat oven to 180°C. Butter and flour 13×9x2-inch metal baking pan.

Combine dry ingredients in large bowl and slowly whisk in wet ingredients.

Pour into greased baking pan and bake for about 45 minutes. Allow to cool.

Serving it with vanilla custard makes this cake extra delicious

Note

The baking times might differ from oven to oven. So keep a watch on the cake, after half hour of baking insert a clean knife to check if it comes out clean. If it does not come out clean, allow it to bake for some more time. If you understand your oven well, then this cake should come out flawless.