Pumpkin cake

Recipe by:

Michelle Darmody

The light and airy crumb of this sponge combines beautifully with incorporated sultanas and pumpkin flesh - decorate with cream cheese icing and pecans

Pumpkin cake

SERVES

8

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

60

MINUTES

CUISINE

COURSE

Baking

Method

  1. Heat the oven to 180°C and line a 10in-round cake tin with parchment.

  2. 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.

  3. Sieve the baking powder and spices into flour and stir them through. Stir them into the other ingredients and combine.

  4. 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.

  5. 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.

Ingredients

  • 260ml sunflower oil

  • 260g light muscovado sugar 

  • 5 eggs, lightly beaten 

  • 150g golden sultanas 

  • zest of 3 oranges 

  • 210g grated pumpkin flesh 

  • 1½ tsp baking powder 

  • 3 tsp mixed cake spice 

  • 260g self-raising flour 

  • To decorate:

  • 150g soft butter 

  • 450g cream cheese 

  • 120g icing sugar 

  • zest of 2 lemons 

  • 1 tsp vanilla essence 

  • a few pumpkin seeds, blueberries and pecan nuts 

Method

  1. Heat the oven to 180°C and line a 10in-round cake tin with parchment.

  2. 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.

  3. Sieve the baking powder and spices into flour and stir them through. Stir them into the other ingredients and combine.

  4. 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.

  5. 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.