My Nana’s Pumpkin Cake

This is another recipe from my Nana’s hand written recipe book.  It’s easy and yummy and tastes great with or without the fruit and nuts.  Her recipes are all written with oven temperatures without fan-forced, so I try to cook them with the fan off rather than try and convert the timing (it’s easier this way).  I halved her original recipe when I first tried it out and was surprised to get such a big cake – it fit into a loaf pan very nicely, so I’ve left the recipe that way.


Nana’s Pumpkin Cake

Serves 12
Prep time 20 minutes
Cook time 1 hour, 30 minutes
Total time 1 hour, 50 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Dairy, Glutamates, Preservatives, Salicylates
Suitable for RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet - High Chemical, RPAH Elimination Diet - Moderate Chemical, RPAH Elimination Diet – Very High Chemical, Salicylate Challenge
Meal type Sweet Things
Misc Child Friendly, Pre-preparable, Serve Cold
My Nana's pumpkin cake.


  • 2 teaspoons baking powder
  • 1 cup plain white flour (sifted)
  • 1 egg
  • 1/2 cup warm mashed Butternut/Squash pumpkin
  • 1/2 cup white sugar
  • 60g butter or Nuttelex (softened)


  • 225g chopped dried fruits and nuts (any combination of dried pear, banana, paw paw, raw cashews, raw almonds)


1. Preheat the oven to 180°C and grease and line a small cake tin, or use a silicon cake pan.
2. Cream the butter and sugar in a large bowl until light and fluffy
3. Add the egg and beat until well combined.
4. Add the pumpkin, flour, baking powder and dried fruit and nuts and mix until well combined.
5. Pour into the prepared cake tin.
6. Bake in the oven for 1 - 1/2 hours with no fan. A fan-forced oven will take less time.
7. Allow to cool slightly in the pan, then transfer to a wire rack to cool completely.


Moderate / High Salicylates, Low Glutamates, Low / Very High Amines

The dried fruit and nuts can be left out of this recipe, or use a combination that suits you.  If you only use dried pears and raw cashews this recipe is moderate in salicylates and low in glutamates and amines.

Dried pears are low chemical, dried bananas and paw paws are very high amines.

Raw cashews are low chemical, almonds are high in salicylates and amines.

Use preservative free dried fruit or make your own.

Use Nuttlelex for a dairy free version.


This recipe is half my Nana's original recipe, so if you want a larger cake just double all the ingredients.

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