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Pumpkin and Date Cake



10 piece(s)

Pumpkin and Date cake

  • 220 grams brown sugar
  • 140 grams pitted dates
  • 90 grams Canola Oil / Vegetable Oil
  • 300 grams plain flour
  • 11/2 teaspoon baking powder
  • 1 teaspoon bicarb soda
  • 2 teaspoons all spice powder
  • 2 teaspoons ground ginger
  • 2 --- eggs
  • 2 teaspoons cinamon
  • 415 grams Cooked Peeled Butternut
  • 6
    1h 45min
    Preparation 1h 0min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

Recipe's preparation

    This Cake is delicious served with Cream Cheese Frosting or on its own as a lighter option.
  1. 1. Preheat oven to 180 C (160 C fan forced)



  2. 2. Greace a 20 Cm round Cake time abd line the base with baking paper.Gentle stir setting

  3. 3. Chop Dates for 10 Seconds on Speed 6. 


  4. 4. Add Butternut and all other ingredients chop  for 5 seconds speed 4.


  5. 5. Mix for 10 seconds on Speed 4. Scrape down sides of bowl with spatula and mix for another 10 seconds on Speed 4.


  6. 6. Pour into prepared cake tin. Place in the oven if your oven runs hot check at 45-50 minutes by skewering the cake in the center and if teh skewer comes out clean the cake is ready. 




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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • Can it br made ahead and frozen until needed

    Submitted by kurrle on 27. May 2018 - 14:50.

    Can it br made ahead and frozen until needed

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  • What a beautiful cakeI used coconut oil 100g of...

    Submitted by ellejay13 on 19. June 2017 - 23:07.

    What a beautiful cake..I used coconut oil, 100g of brown sugar & 50g of rice malt syrup. May use less sugar next time as I think the dates give it enough sweetness. Thanks for this recipe!

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  • This was well recieved by

    Submitted by gingerchef_jess on 31. August 2016 - 12:17.

    This was well recieved by everyone in the house tmrc_emoticons.)


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  • Moist, tasty and delicious

    Submitted by renkei on 15. June 2016 - 08:51.

    Moist, tasty and delicious and quick.  This will become a regular.

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  • Omg yum!!  I guesstimated the

    Submitted by MrsBlake on 15. April 2016 - 14:30.

    Omg yum!! 

    I guesstimated the spices, replaced eggs with 1 medium banana to make it vegan (difficult friends), used coconut oil instead of vegetable and mixed spice powder instead of all spice (oil and spice swap due to limited ingredients) and it was one of the nicest cakes I've made in months...a huge hit at the staff meeting.

    Now one of my go to baking recipes-thank you!!

    Life's too short to hold a grudge, eat bad food or drink bad wine...

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