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 sugarÂ
5 eggs, lightly beatenÂ
150g golden sultanasÂ
zest of 3 orangesÂ
210g grated pumpkin fleshÂ
1½ tsp baking powderÂ
3 tsp mixed cake spiceÂ
260g self-raising flourÂ
To decorate:
150g soft butterÂ
450g cream cheeseÂ
120g icing sugarÂ
zest of 2 lemonsÂ
1 tsp vanilla essenceÂ
a few pumpkin seeds, blueberries and pecan nutsÂ
Method
Heat the oven to 180°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.
