Spiced Pumpkin Cake

Spiced Pumpkin Cake

Perfect for using up your pumpkin carving leftovers, this cake is moist, warm and hearty. Topped with a cream cheese frosting and three layers of sponge, it makes a great crowd pleaser.

Serves 12.

Spiced Pumpkin Cake

Cake ingredients

  • 220g soft, unsalted butter
  • 270g strong white bread flour
  • 440g soft dark brown sugar
  • 350g pumpkin purée
  • 4 eggs
  • 1 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 2 tsp vanilla extract

Method

First, you will need to make your pumpkin purée and allow it to cool

Preheat the oven to 180°C/ gas mark 4

Using a cake mixer or large bowl, combine the butter, flour, pumpkin purée, eggs, spices, baking powder, bicarbonate of soda and vanilla extract together and mix until smooth

Divide the mixture evenly between three 10″ nonstick cake tins and bake for 25 minutes

Leave to cool completely then build up three layers of sponge and cream cheese frosting, leaving plenty of frosting for the top and sides

 

Cream cheese frosting ingredients

  • 200g very soft unsalted butter
  • 200g full fat cream cheese
  • 400g icing sugar

Method

Beat the soft butter with the icing sugar

Add in the cream cheese and stir well

Leave to chill in the fridge for 30 minutes before icing your cake

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