Japanese Pumpkin Cake

Name: Japanese Pumpkin Cake
Cuisine: British
Ingredients: 240 g plain flour; 4 tsp baking powder; 200 g Japanese pumpkin, skinned; 100 g Japanese pumpkin (with skin), cut into small pieces, some reserved for topping; 200 g brown sugar; 1 (1 pinch) salt; 100 g eggs, about 2 eggs; 80 g milk; 1 1/2 tsp ground cinnamon; 80 g walnuts, chopped and baked for 20 minutes at 160 C, 20 g reserved for topping; 60 g raisins, soaked overnight in rum, some reserved for topping; 100 g apricot jam; 1 (1.2 Tbsp) pumpkin seeds; 110 g unsalted butter. At room temperature

Santy Coy @chefsantycoy

Gold Coast, Australia

A Western-style cake with a unique twist, made using sweet Japanese pumpkin, combined with crunchy walnuts and juicy sultanas. Studded with soft pumpkin cubes throughout the cake, it creates a beautifully moist texture in every bite.

Finished with a light glaze of apricot jam, this cake is not overly sweet—just perfectly balanced.

Light, moist, and comforting… the perfect treat for a relaxing afternoon or dessert.

#Cookpadapron2026 #may2027 #japanesepumpkin #walnut #sultana #apricotjam #pumpkinseeds #brownsugar #dessert #sweets #cake #pumpkincake #simplydelicious

Finished with a light glaze of apricot jam, this cake is not overly sweet—just perfectly balanced.

Light, moist, and comforting… the perfect treat for a relaxing afternoon or dessert.

#Cookpadapron2026 #may2027 #japanesepumpkin #walnut #sultana #apricotjam #pumpkinseeds #brownsugar #dessert #sweets #cake #pumpkincake #simplydelicious

Santy Coy @chefsantycoy

Gold Coast, Australia

Finished with a light glaze of apricot jam, this cake is not overly sweet—just perfectly balanced.

Light, moist, and comforting… the perfect treat for a relaxing afternoon or dessert.

#Cookpadapron2026 #may2027 #japanesepumpkin #walnut #sultana #apricotjam #pumpkinseeds #brownsugar #dessert #sweets #cake #pumpkincake #simplydelicious

Finished with a light glaze of apricot jam, this cake is not overly sweet—just perfectly balanced.

Light, moist, and comforting… the perfect treat for a relaxing afternoon or dessert.

#Cookpadapron2026 #may2027 #japanesepumpkin #walnut #sultana #apricotjam #pumpkinseeds #brownsugar #dessert #sweets #cake #pumpkincake #simplydelicious

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Ingredients

8 people

240 gplain flour
4 tspbaking powder
200 gJapanese pumpkin, skinned
100 gJapanese pumpkin (with skin), cut into small pieces, some reserved for topping
200 gbrown sugar
1 (1 pinch)salt
100 geggs, about 2 eggs
80 gmilk
1 1/2 tspground cinnamon
80 gwalnuts, chopped and baked for 20 minutes at 160 C, 20 g reserved for topping
60 graisins, soaked overnight in rum, some reserved for topping
100 gapricot jam
1 (1.2 Tbsp)pumpkin seeds
110 gunsalted butter. At room temperature

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Steps

8 people

1

Lightly grease a 20 cm Bundt pan with softened butter. Place in the freezer to chill. Dust the pan with flour, then overturn pan to remove any excess flour.
2

Sift flour and baking powder together twice.
3

Microwave skinned pumpkin at 600 W for about 3 minutes until soft, and pumpkin with skin for about 1 1/2 minutes. Purée skinned pumpkin in a food processor. Set aside.
4

Preheat oven to 170ºC
5

Place butter, brown sugar and salt in a bowl and beat until creamy. Add eggs slowly, followed by pumpkin purée and mix well.
6

Add half the flour mixture and mix with a whisk. Add milk and mix batter gently. Add the remaining flour mixture, walnuts and raisins and pumpkin skins, and fold through.
7

Pour batter into prepared Bundt pan.
8

Bake for 35 - 45 minutes our cake has springy texture when pressed gently.
9

When the cake is done, remove from pan and place on a wire rack to cool.
10

Microwave apricot jam for 30 seconds, then brush evenly over cake. Top with pumpkin, walnuts, raisins and pumpkin seeds. At last dusting with icing sugar.
11

Enjoy
12

Tips

Use Japanese pumpkin in this recipe as it has less moisture than other types of pumpkin, if Japanese pumpkin is not available, choose a pumpkin that is not watery. I used butternut pumpkin in this recipe, because you can’t eat the skin of butternut pumpkin, I cut the skin off.

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Santy Coy @chefsantycoy

on May 05, 2026 08:45

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!