Today I needed to use up leftover cooked Pumpkin. I decided to make a rice cooker cake. If your rice cooker has ‘Cake’ setting, it is absolutely easy and energy efficient to cook cakes, frittata and crustless quiche. I line the base of the rice cooker’s inner pot with baking paper. If your rice cooker is in good condition, you don’t need to line it. Mix the ingredients, pour the mixture into the pot, and press the button to start. That’s what you need to do.

Makes

I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter.

Ingredients

1 cup pureed Pumpkin *OR coarsely mashed
*Note: If the Pumpkin is cold, warm it in the microwave.
1/4 cup Brown Sugar
1/4 cup Caster Sugar
1/4 teaspoon Salt
2 Eggs *at room temperature
1/2 cup Milk OR Cream
60g melted Butter OR 1/4 cup Oil
1 teaspoon Vanilla Extract
1 & 1/2 cups Self-Raising Flour
1 teaspoon Ground Cinnamon
1 teaspoon Mixed Spice *OR Nutmeg, Ginger, Cloves, Allspice, etc.
*Note: You can use Pumpkin Pie Spice Mix
1/4 cup Sultanas

Method
  1. Line the base of rice cooker’s inner pot with baking paper if required. *Note: If your inner pot is in a good condition, baking paper would be unnecessary.
  2. Mix all wet ingredients in a mixing bowl, add dry ingredients, and mix well. *Note: The mixture shouldn’t’ be cold. If the pureed Pumpkin is cold, warm it in the microwave.
  3. Pour the mixture into the prepared rice cooker’s inner pot, press ‘Start’ button at ‘Cake’ setting.
  4. If it is not cooked yet, leave it in the hot rice cooker for 10 more minutes or heat extra time. When it is cooked, turn out on a plate and carefully peel away baking paper, and enjoy. OR you may wish to cool it on a wire rack.
  5. *Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter. It took 40 minutes to cook.