Thursday, 18 September 2014

Pumpkin Cake

 If you like carrot cake you will like this. It is an incredibly moist cake, it slices well and will keep for several days in the fridge. I often make it without the cream cheese frosting and serve it sliced and buttered. I like to make it in a square tin as it is easier to cut into small pieces. I have also made it in muffin papers / tins, which cook much faster and are perfect for picnics and packed lunches.

Pumpkin Cake

1 ½ cups grated pumpkin
1 can crushed pineapple(440g), well drained
2 cups grapeseed oil
4 eggs
1 cup brown sugar
1 cup walnut pieces
2 cups plain flour
2 teaspoons bicarb soda
1 tablespoon cardamom
2 teaspoons nutmeg

Cream Cheese Frosting

125 g cream cheese
90 g soft butter
2 cups icing sugar
finely grated rind /zest of 1 lemon j
1 tablespoon lemon juiceuice

To Decorate
¼ cup walnuts, chopped finely

Grease and line the sides and bottom of 9 inch tin.

Place oil, eggs, sugar, pumpkin, pineapple and walnuts  in a large bowl.  I use an electric hand beater on low to mix them.

Add flour, bicarb soda and spices and mix into the oil. Make sure that it is well mixed, use hand beater on low or med setting.

Pour into the greased and lined tin. The mixture should be no more than two thirds full. If you have a little too much for your tin make a few muffins.

Bake 150 Deg C until a skewer tests clean, approx an hour and a half.

When cooked remove from oven and allow to cool in tin for at least half an hour.

Once completely cold, spread with cream cheese frosting and decorate with finely chopped walnuts.

To Make Frosting

Combine all ingredients in a bowl and beat until smooth and fluffy.

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