recipe from "Fruity Cakes by Alex Goh"
250g Butter ( i use 1 stick butter, i think is around 220g ~ SCS Brand)
150g pumpkin (steamed and mash)
320g plain flour
1 tbs baking powder
60g coconut milk
Beat [A] until light and fluffy
Add in [B]one egg at a time, continue beat until light and smooth
Add in [C] until well blended
Fold in [D] and [E]
Bake at 175 C for 40 minutes(is using pan) or 30minutes (for cupcakes)
The cake has an intense yellow colour, thanks to the pumpkin flesh
This cake has very nice aroma without being too oily.
I find the "SCS" butter is the best so far for butter cake