In a bowl mix all dry ingredients expect for sugars
Put all remaining ingredients (besides the powdered sugar) to the mixer bowl
Mix at medium speed to get an even mixture
Add the flour mix and with a spatula incorporate with gentle upward moves.
Fill in the mould at ¾
Bake for 70 minutes until the knife gets clean from the centre of the cake. Do not underbake since the mixture is quite runny and needs the proper baking time
Let it cool for about 15 minutes and the demould and leave it on a cooling rack.
Spread the powdered sugar to a totally cooled cake using a small strainer.
It can be kept to room temperature and covered for a few days and then covered in the fridge.
Recipe by Craft Cook Love at https://www.craftcooklove.gr/en/2020/11/pumpkin-cake.html