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.