Ingredients
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Pumpkin Cake:
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100g brown sugar
-
150g caster sugar
-
400ml olive oil
-
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:
-
150g cream cheese
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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 |
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
|
|
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. |