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Pumpkin Butter Cake & Another Giveaway!

Monday, 21 March 2011

When I went home to Malaysia in December last year, I had a chance to meet up with some wonderful bloggers. I still remember my mum's reaction when I told them I was going to meet up with some bloggers - people that I have only "met" through the internet. Her eyes grew so big, I thought they were going to pop out. And I was so close to taking out an an iron to iron out her forehead wrinkles. LOL.

I met up with Sunny and Sidney from Big Boys Oven, Mei Yee (iamthewitch) and her hubs Saucer, and Vialentino for a restaurant review in KL. That was my first outing with food bloggers and it was quite an experience. For once, I didn't have to stop everyone from digging into their food. And that was the only time I didn't feel weird taking pictures with my DSLR in a restaurant as almost everyone had one, all armed with huge lenses and speedlites. My little 450D was like a mouse beside elephants.

About a week or two later, I met up with Peilin from Dodol & Mochi, Wendy from Table for 2 or more, Swee San from The Sweet Spot, Youfei from Loving Baking, Tracie from Bittersweet Flavours, Melody from Meldylocks and Her Three Bears. Not only once, but some twice, even thrice! That was a whole new experience as I get to eat bloggers' homemade yummy goodies at restaurants! How often do you get to eat outside food brought into a restaurant?? Birthday cake doesn't count! Anyway, Wendy brought her pumpkin velvety butter cake.

Pumpkin Butter Cake

The texture of it was amazing. The crumbs were super fine, which made the cake super velvety smooth and soft, so tender, so moist..OK I'm running out of words, you get the idea. I just had to make it again. I couldn't find cake flour, so I used a combination of plain flour and cornstarch. The crumbs were not as fine as Wendy's, but still very moist and yummy!

Pumpkin Butter Cake 2

Do check out all the other delicious treats we had:

Pumpkin Butter Cake

Printable recipe
Adapted from Wendy's recipe
By Pig Pig's Corner

Prep time: 15 min Cook time: 1 hr
Yield: 8-inch square cake

  • 200 g caster sugar
  • 200 g unsalted butter - softened at room temperature
  • 1 vanilla pod, use scraped seeds
  • 5 large eggs
  • 240 g plain flour
  • 60 g cornstarch
  • 200 g pumpkin puree
  • Handful of pumpkin seeds
  • Preheat oven to 160°C (fan). Line an 8-inch square pan
  • Beat sugar, butter and vanilla until light and fluffy.
  • Add in eggs, one at a time. Beat well after each addition.
  • Add in half of sifted flour, on low speed then beat until well combined.
  • Mix in all of the pumpkin puree and beat until all mushed up.
  • Pour in remaining flour and beat until just combined.
  • Pour batter into prepared pan and sprinkle with pumpkin seeds.
  • Bake for 45-50 mins or until done. [skewer should come out clean]
During our bloggers' gathering, Melody gave us a little ball of flowering tea leaves. Tea leaves are hand-tied around a flower, when hot water is poured over the ball, it blooms! Pretty isn't it?

flower tea

It is safe to drink. After a few rounds, when you don't get much taste out of it, you can leave it in water for decoration purpose.

flower tea 3

Now, here is a chance to win these pretty flower teas! I have 6 tins with 6 different flowers to giveaway, so 6 people will be chosen at random. Each winner will get a tin with 2 different types of flowers.

flower tea 2

For a chance to win a tin containing 2 balls of flower teas, simply leave a comment below! To increase your chances of winning:
  • Tweet about this giveaway.
  • Share this on Facebook.
  • Stumble this post.
PS. remember to leave a comment below with a valid email address once you've done the above so I can take into account those entries. This giveaway is open to EVERYONE from ANYWHERE and ends midnight GMT 25th March 2011. Good Luck!


This giveaway is now closed!

The winners are:

Rachel A.


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