A tasty treat for spooky season.
Ingredients
Approx: 10-12 servings
For The Pumpkin Cake:
- 2 cups self-raising flour (240g)
- 2 teaspoons baking powder
- 1 teaspoon bread soda
- 2 teaspoons ground cinnamon
- 1½ teaspoons ground ginger (optional)
- ¼ teaspoon freshly grated nutmeg (optional)
- 1/2 teaspoon salt
- 1½ cups brown sugar (300g)
- 425g pumpkin puree
- 1 cup vegetable oil or melted butter (240mL)
- 4 large eggs
- 2 teaspoons vanilla extract
For The Cream Cheese Icing:
- ¾ cup butter room temperature, (170g)
- 226g cream cheese room temperature
- 1 teaspoon vanilla extract
- Pinch of salt
- 1-2 cups icing sugar sifted (60-120g)
Method
For the Pumpkin Cake:
- Preheat the oven to 175C. Butter and flour a cake tin (9" approx.) or use greaseproof paper to line the cake tin.
- In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a separate bowl, whisk together sugar, pumpkin, oil (or butter), eggs, and vanilla, until smooth. Pour into the flour mixture and stir together just until combined, make sure to not overmix. Pour into the prepared cake tin.
- Bake at 175C for 30 minutes or until a toothpick inserted into the centre comes out with a few crumbs. Let cool completely on a wire rack.
For the Cream Cheese Frosting:
- In a large mixing bowl, whisk the butter until smooth and pale. Add the cream cheese and whip on medium-low speed until the mixture is well combined, about 2 minutes. Scrape down the bowl as needed. Add in the vanilla and salt.
- With the mixer on low speed, slowly add in the powdered sugar. Once incorporated, increase the speed to medium and whip until light and fluffy, about 1 minute. Spread over the top of the completely cooled cake. Enjoy!
