RECIPE OF THE WEEK
Spiced pumpkin cake with cream cheese frosting
We’ve all heard of carrot cake so it’s time that you meet its lesser known cousin, pumpkin cake! This moist cake is warmly spiced and is perfect with a glass of red wine or a delicious mug of hot chocolate.
Equipment
- 2 Round baking tins (9 inch)
Ingredients
Cake
- 300 g Self raising flour
- 125 g Caster sugar
- 125 g Soft brown sugar
- 2 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 300 g Peeled, coarsely grated pumpkin
- 250 ml Canola oil
- 100 g Plain yoghurt
- 4 Eggs
Frosting
- 250 g Icing sugar
- 125 g Softened butter
- 250 g Softened cream cheese
Instructions
- Preheat the oven to 200c. Grease and line 2 x 9 inch round baking tins.
- Add all of your dry ingredients (the first 5) to a large bowl and use a whisk to thoroughly stir together. Add a pinch of salt. Add the grated pumpkin and stir into the dry ingredients.
- In a medium bowl, add the oil, yoghurt and eggs and whisk together thoroughly. Add the wet ingredients to the dry ingredients and mix until all the ingredients are fully combined.
- Divide the cake mixture evenly between the two cake tins and put into the oven. Immediately turn the oven down to 170c. Bake for 25 minutes.
- Meanwhile, put your icing sugar and softened butter into a medium bowl and beat with an electric hand mixer until combined. Add the softened cream cheese and beat again until the mixture is smooth and creamy. Don’t over-beat the mix as it can split.
- When the timer goes off, take the cake out of the oven and check that it’s cooked by inserting a skewer into the centre of the cake. If it’s cooked, you should see crumbs or nothing on the skewer. If it’s undercooked you’ll see cake mixture on the skewer and you will need to cook for a further 5 minutes or until a skewer comes out clean.
- Let the cakes cool in their tins for 5 minutes and then turn them out onto a wire rack to cool down. Once they’re completely cool, you can decorate them with the frosting.
- Place a cake onto a large plate and top with half the icing, spread it evenly across the surface. Put the second cake on top and decorate with the remaining icing. I piped my icing using a piping bag and a star shaped nozzle. You can decorate with fresh fruit or nuts.
Notes
- In this recipe, if you don’t have both types of sugar, you can simply use 250g of one sugar. Caster sugar is used most often in baking and has no particular flavour, beyond sweetness. Brown sugar offers a rich, more caramel like flavour. If you use dark brown sugar, the flavour moves towards molasses or treacle.
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