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)