Sunday, 24 October 2010

Yummy Halloween pumpkin cake













October is a fabulous season for squashes and pumpkins just perfect for making soups and stews. If you are looking for a sweet alternative however, here is a lovely recipe for a gorgeous moist and spicy cake perfect with afternoon tea or a cuppa.


Yummy halloween pumpkin cake with luscious lemon cream-cheese frosting

Pumpkin cake ingredients

1 ½ cups sugar

1 cup vegetable oil

4 medium eggs

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1 teaspoon mixed spice

1 teaspoon baking powder

1/2 teaspoon salt

2 cups cooked mashed pumpkin

Lemon cream cheese frosting (see below)

To make the pumpkin cake

Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well.

Sift dry ingredients intoa separate bowl; stir into oil mixture, beating well.

Stir in pumpkin puree.

Pour batter into two greased and floured 9-inch round layer cake pans.

Bake at 350° for 35 to 40 minutes.

Turn out onto racks to cool.

Make lemon cream cheese frosting


Lemon cream cheese frosting ingredients

250g cream cheese at room temperature

Rind of 1 non waxed lemon

Juice of one lemon

Sifted icing sugar (to taste)

To make the lemon cream-cheese frosting

Combine all ingredients in large mixing bowl; beat well until smooth.

Fill pumpkin cake with lemon cream cheese frosting.

Serve with a nice cup of tea (in a Dormouse and The Teapot tea cup)