Ingredients
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Pumpkin Cake:
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100g brown sugar
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150g caster sugar
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400ml olive oil
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3 eggs
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250g pumpkinpurée
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300g self raising flour
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1/2 tsp ground cloves
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1/2 tsp ground cinnamon
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Icing:
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150g cream cheese
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95g icing sugar
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56ml double cream
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1 tsp vanilla extract
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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 ingredient quantities are not compatible with Mini Breadmaker SD-PN100 - find the recipe suitable for PN100 (Smaller bread size) here
Steps
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1
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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. |
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2
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Then mix together the sugar, olive oil and the eggs one by one, and after add the pumpkin purée. |
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3
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Once blended into a smooth texture, add the dry ingredients (flour, cloves and cinnamon) and mix until smooth again. |
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4
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Remove the kneader from the breadmaker and grease up the breadpan with butter. Then tip the mixture into the bread pan. |
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5
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Select the 'Bake Only' Menu, and use the arrows to change the cook time to 1 hour 30 minutes. |
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6
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Remove the cake from the pan and place it on a wire rack and allow to cool. |
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7
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To make the icing: Whisk all of the ingredients together until obtaining a smooth texture. Ice the cake then decorate with crushed pecans. |
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