Pumpkin cake is a delicious dessert when the fall of the year is the inspiration. The entire flavour experience is delightful and includes warm, comforting fall flavours. Very moist, tender, and flavoured, this cake lets the natural sweetness and earth undertone of pumpkin shine through, complemented by aromatic spices such as cinnamon, nutmeg, and cloves. Adding these makes the cake relatively warm, making it a suitable treat for colder weather. The moisture it adds to the cake and its velvety smoothness gives it a unique texture. The cake is a vibrant orange, which reflects the pumpkin's seasonal charm through appearance as it tastes impossible to resist. Pumpkin cake is versatile and can be served plain, but it's only really good with a creamy topping. Its mouthwatering flavour profile is completed and perfected with a cream cheese frosting, tangy sweetness and a rich but perfect balance of richness and spice. Pumpkin cake is suitable for any occasion. It is the ideal crowd-pleaser at any fall gathering, holiday party, or cosy family dinner. Its nostalgic aroma fills the kitchen with the scent of autumn; thus, it's comforting and festive for any season served. Whether you're having it as a snack with coffee, dessert following a hearty meal, or centre stage for Thanksgiving dinner, it always impresses. Deliciously tasty, pumpkin cake is also very nutritious - rich in vitamin A and fibre from the pumpkin. Thus, pumpkin cake is a healthy indulgence rather than a guilty one.

• 1 cup pumpkin puree
• 1 1/2 cup maida
• 1 egg
• 1/2 cup oil
• 1 cup icing sugar
• 1 tsp baking powder
• 1/2 cup dry fruits
• Fruits-mixed berries fresh fruits
• Vanilla essence

• Before we begin with the recipe of Pumpkin cake, preheat your oven to 200 C.
• Grab some room-temperature butter and mix it with a cup of pumpkin puree until smooth and creamy.
• Pour the mix into a baking dish, slide it into the oven, and let it roast for 15 minutes.
• This step turns basic pumpkin puree into a flavour-packed base for the cake.
• While the pumpkin roasts, crack an egg into a bowl and whisk it until light, bubbly, and full of air.
• Slowly add a cup of icing sugar, beating it in gradually.
• Follow with half a cup of oil and your roasted pumpkin mix, whisking until smooth and velvety.
• Sift together 11/2 cups of all-purpose flour and a teaspoon of baking powder.
• Gently fold this dry mix into your wet ingredients—don't overmix to keep the cake light and fluffy.
• Add a teaspoon of vanilla essence for a cosy aroma.
• For extra texture and flavour, stir in half a cup of chopped walnuts, almonds, or raisins.
• Grease a baking dish or line it with parchment paper to prevent sticking.
• Pour the batter in, spread it evenly, and let it settle.
• Place it in the preheated oven and bake for 35-40 minutes.
• Check the doneness by inserting a toothpick in the middle—it should come out clean.
• Let the pumpkin cake cool in the pan for about 45 minutes, or speed things up by refrigerating it for 15-20 minutes.
• Cool the cake completely before decorating.
• For decoration, top with fresh berries, sliced apples, or a drizzle of icing for extra sweetness.
• Slice it up and serve with tea, coffee, or straight up because you deserve it.
• This pumpkin cake is moist, rich, and full of warm fall vibes.