Pumpkin Cake with Cream Cheese Frosting
Pumpkin Cake with Cream |Cheese Frosting
250g plain flour
3 tsp baking powder
2 tsp bicarbonate of soda
pinch of salt
2 tsp ground cinnamon
400g caster sugar
250ml vegetable oil
1 tsp vanilla extract
500g tinned pumpkin puree [see Mr Greedys tip]
4 large eggs
125g chopped walnuts
Preheat oven to 180C. Prepare and line the base of a 20 x 30cm cake tin. Sift together the flour, baking powder, bi-carb of soda salt and cinnamon, set aside. In a large bowl, combine the sugar and oil. Blend in vanilla and pumpkin puree, then beat eggs in one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared tin.Bake in preheated oven for 30 – 35 mins or until a knife inserted into the centre comes out clean. Cool on a
wire rack, remove parchment and cover with the cream cheese frosting.
Cream cheese frosting
50g butter, room temperature,
225g cream cheese,
450g icing sugar,
2 tsp of vanilla extract.
Sift icing sugar into a bowl. In another bowl beat the butter and cream cheese together until smooth and creamy. Add the sifted icing suger and vanilla ex-tract and beat until smooth. Cover cake and enjoy.