Ingredients
-
Pumpkin Cake:
-
100g brown sugar
-
150g caster sugar
-
400ml olive oil
-
3 eggs
-
250g pumpkinpurée
-
300g self raising flour
-
1/2 tsp ground cloves
-
1/2 tsp ground cinnamon
-
Icing:
-
150g cream cheese
-
95g icing sugar
-
56ml double cream
-
1 tsp vanilla extract
-
50g crushed pecans
Directions
Try this easy pumpkin cake with cream cheese icing recipe that is guaranteed to satisfy that sweet craving!
Ingredients
Pumpkin Cake: |
|
| 100g brown sugar | |
| 150g caster sugar | |
| 400ml olive oil | |
| 3 eggs | |
| 250g pumpkin | |
| 300g self raising flour | |
| 1/2 tsp ground cloves | |
| 1/2 tsp ground cinnamon | |
Icing: |
|
| 150g cream cheese | |
| 95g icing sugar | |
| 56ml double cream | |
| 1 tsp vanilla extract | |
| 50g crushed pecans | |
NOTE: the recipe ingredient amounts are not suitable for the Mini Breadmaker SD-PN100
Steps
|
1
|
To make the pumpkin purée: wash the pumpkin, cut it in half and remove the seeds. Roast in the microwave oven for 30 minutes at 200°C and use a spoon to mash half of the pumpkin into a purée. |
|
2
|
Then mix together the sugar, olive oil and the eggs one by one, and after add the pumpkin purée. |
|
3
|
Once blended into a smooth texture, add the dry ingredients (flour, cloves and cinnamon) and mix until smooth again. |
|
4
|
Remove the kneader from the breadmaker and grease up the breadpan with butter. Then tip the mixture into the bread pan. |
|
5
|
Select the 'Bake Only' Menu, and use the arrows to change the cook time to 1 hour 30 minutes. |
|
6
|
Remove the cake from the pan and place it on a wire rack and allow to cool. |
|
7
|
To make the icing: Whisk all of the ingredients together until obtaining a smooth texture. Ice the cake then decorate with crushed pecans. |
Loading...
