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Pumpkin Cake with Peacan Cream Cheese Icing Recipe

Ingredients

  • Pumpkin Cake:

  • Icing:

Directions

Try this easy pumpkin cake with cream cheese icing recipe that is guaranteed to satisfy that sweet craving!

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Ingredients

Pumpkin Cake:
100g brown sugar
150g caster sugar
400ml olive oil
3 eggs
250g pumpkin purée
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

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.

Enjoy

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Ingredients

Pumpkin Cake:
100g brown sugar
150g caster sugar
400ml olive oil
3 eggs
250g pumpkin purée
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