This is Jayne's snack box with our home-baked pumpkin cake, sharing it with her friends.
Isnt this snack box cute ? She loves the picture on the cover very much, and it comes with a fork and a spoon.
This is the recipe that i got from Little Corner of Mine, a blog of a SAHM sharing her cooking and baking experiences in her kitchen. She uses cup to measure her ingrendients, hence it is also my first time using the measure cup. Since there isn't any cinnamon powder (i bought a bottle from a supermark yesterday), I did not add in the 1/2 tsp ground cinnamon and she uses the All Purpose flour with baking soda, while i use the Self-Raising flour that i still have, and instead of 1 can (15 ounce) pumpkin puree, i use 1/2 of a small-sized pumpkin, i try to use whatever i can find in my cabinet and only 1 cup of castor sugar instead of 2 cups.
1 cup canola oil
1/2 the size of a small pumpkin, cut into cube size and microwaved till soft
1 tsp vanilla extract
1 cup castor sugar
2 1/2 cups self raising flour
1/2 tsp salt
1. Preheat oven at 170 deg C, for 10 mins.
2. In a big mixing bowl, whisk together A, then add in B, mix well with a spatula.
3. Pour into a round baking tin, lined greased paper, bake for 1 hr.
4. Inverted to cool on a wire rack.