Preheat oven to 325F and place oven rack on top and bottom third. Oil ( or butter) and flour a 9x5 inches loaf bread pan 烤箱預熱至325 華氏163攝氏度。將烤箱架放在中層。用油或者融化的黃油涂抹烤盤 再撒上一層薄薄的面粉 倒扣出多余的面粉。 蛋糕烤模尺寸-13.5cmX7.5cmx4.5cm
In a large bowl, sift together the flour,cinnamon,nutmeg,cloves,baking powder and baking soda,set aside 將面粉 肉桂 肉豆蔻 丁香 小蘇打和泡打粉 過篩 篩入一個碗中
In another bowl, mix together puree,oil, salt and sugar. Add the eggs, one at a time. Mix well after each egg. 在另一個大的容器中,倒入南瓜糊 油 鹽和糖。 攪拌均勻- 沒有明顯的油分離即可。 再加入雞蛋。一次加一個。 加後攪拌均勻。再加第二個。以此類推。
Add the dry ingredients from step 2 , fold gently (I folded in three additions). Fold until the batter is thoroughly mixed and the batter looks silky- looks like very thick puree. 將步驟二中的干粉類輕輕的拌入糊中。我分成三次加的。拌到粉類全部融合 蛋糕糊看起來光滑 用攪拌刀堯起蛋糕糊 像絲帶一樣滑落
Pour batter into prepared pan and sprinkle the 2 tablespoons sugar on top of the batter. Bake until a toothpick inserts and comes out clean - about one hour. Cool in pan for about 10 mins and inverts on a cooling rack to cool completely. Tightly wrapped. It keeps good for 4 days at room temperature or 1 week in refrigerator. 將蛋糕糊倒入烤盤中,可以再撒上2湯勺白糖-我沒有撒。 烤到用牙簽插入 拔出來沒有蛋糕糊附在上面。大概一個小時。 拿出烤箱後放置大概十分鐘。然後倒扣在冷卻架上脫模。 讓蛋糕在烤架上完全冷卻 然後密封包起。 蛋糕室溫下可放四天 或者冷藏一周。
Don't over mix the batter or you will get a tough or coarse cake. Gently fold in the dry ingredients . 不要過度攪拌面糊 不然蛋糕口感粗糙 脫模時 可以用刀在烤盤和蛋糕間劃一圈 倒扣時容易脫模