Pumpkin cake
The light and airy crumb of this sponge combines beautifully with incorporated sultanas and pumpkin flesh - decorate with cream cheese icing and pecans
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
60
MINUTES
Ingredients
260ml sunflower oil
260g light muscovado sugarĀ
5 eggs, lightly beatenĀ
150g golden sultanasĀ
zest of 3 orangesĀ
210g grated pumpkin fleshĀ
1Ā½ tsp baking powderĀ
3 tsp mixed cake spiceĀ
260g self-raising flourĀ
To decorate:
150g soft butterĀ
450g cream cheeseĀ
120g icing sugarĀ
zest of 2 lemonsĀ
1 tsp vanilla essenceĀ
a few pumpkin seeds, blueberries and pecan nutsĀ
Method
Heat the oven to 180Ā°C and line a 10in-round cake tin with parchment.
Stir the oil, sugar and eggs together in a large bowl until combined. Stir in the sultanas, zest and pumpkin and mix well with a wooden spoon.
Sieve the baking powder and spices into flour and stir them through. Stir them into the other ingredients and combine.
Scoop the mixture into the prepared tin and bake for 60 minutes or until a skewer comes out clean. Allow to cool in the tin for about 10 minutes then transfer to a wire rack to cool completely.
To make the icing whisk the butter until light and fluffy, whisk in the cream cheese, icing sugar, zest and vanilla until smooth. Use a pallet knife to spread it onto the cake. Decorate with a line of blueberries, pecans and pumpkin seeds.
