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This recipe is classed as easy

Rating 3.28 / 5 (25 votes)

Prep time:
20 min, plus 1 hour cooling time
Cook time:
45 min
Serves:
8

A sweet and moist cake topped with lashings of cream cheese frosting from home cooks Christina and Bianca Sarafian

Method

1. For the cake: Preheat the oven to 180C/Gas 4. Grease and line a 23cm cake tin.

2. Tip the flour, baking powder, spices and salt into a large bowl and stir together. In a separate bowl, mix together the oil, sugar, eggs and vanilla.

3. Pour the wet ingredients into the dry ingredients and mix together until just combined (don’t over-mix) then fold in the pumpkin purée.

4. Pour the batter into the cake tin and bake for 25-35 minutes or until a toothpick inserted into the centre of the cake comes out clean. Leave to cool in the tin.

5. For the frosting: Beat all the frosting ingredients together until smooth and well combined.

6. When the cake is cooled, remove from the tin, ice with frosting and decorate with the pecan nuts.

Ingredients

For the cake

For the frosting

  • 375 g icing sugar
  • 200 g cream cheese
  • 4 tbsp butter, softened
  • 1/2 lemon, juice only
  • 1 handfuls pecans, toasted, to decorate

Tips and suggestions

For a healthier alternative, serve this cake without the frosting. For more information on healthier eating see eatwell.gov.uk

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Latest Comment

 

...yes you can use fresh pureed pumpkin. Just make sure you remove all the seeds and stringy bits before blitzing.

Charlotte - Good Food Charlotte - Good Food  Posted 11 Nov 2011 12:41 PM
 

Can you use fresh pureed pumpkin?

LoesA98850 LoesA98850  Posted 11 Nov 2011 10:12 AM
 

there should only be a teaspoon of lemon juice for the frosting a misprint.

christina1447 christina1447  Posted 02 Nov 2009 11:31 AM
 

THis cake has risen well, felt moist and smelled delicous. have frozen it as don't want to use it until the weekend but wanted to utilise the pumpkin puree. Hope it was suitable for freezing as it didn't specify.

Simcox Simcox Posted 02 Nov 2009 12:00 AM