Soft Pumpkin Yummy Cake

• 250 g flour
• 2 teaspoons baking powder
• 84 g butter
• 70 g sugar (if you like cake quite sweet, use up to 120 g)
• 12 teaspoon ground vanilla bean
• 2 eggs, separated
• 400 g pumpkin, coarsely grated (I use hokkaido squash as it has an edible peel)
• 100 g chocolate or 100 g raisins or 100 g almonds, chopped

1. In a bowl mix flour and baking powder.
2. Set aside.
3. In another bowl cream butter, sugar and vanilla.
4. Stir in egg yolks.
5. Beat egg whites until stiff.
6. Fold into butter-sugar mixture carefully.
7. Then fold in flour mixture and add the pumpkin.
8. If the dough is too thick add 3 tbs water to it.
9. Now you can add in any or none of the add-ins listed above (you may also sub other dried fruits or nuts of your choice for the ones listed).
10. Fill into a greased baking tin (you can either use a loaf pan of 1.5 l or a bundt cake pan of 20cm in diameter).
11. Bake in the pre-heated oven at 180C/350F for 55-65 minutes.
12. Let cool a little in the pan and then invert onto a wire rack to cool completely.
13. If you like dust with some icing sugar before serving.

flour, baking powder, butter, sugar, ground vanilla bean, eggs, pumpkin, chocolate

Taken from www.food.com/recipe/soft-pumpkin-yummy-cake-391020 (may not work)