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Give your pumpkin cake some spice with ginger and cinnamon, then top it with pecans and a gorgeous cream cheese icing. This easy baking recipe is perfect when you need to provide a different morning tea dish.

INGREDIENTS

  • 2 cups grated butternut pumpkin (you’ll need a 400g piece of pumpkin)
  • 1 cup brown sugar
  • 3/4 cup finely chopped pecans
  • 2 cups self-raising flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • Pinch of ground cloves
  • 3/4 cup vegetable oil
  • 3 eggs
  • 1/2 cup sour cream

PECAN BRITTLE

  • 1 cup caster sugar
  • 1/4 cup roughly chopped pecans

CREAM CHEESE ICING

  • 375g cream cheese, softened
  • 3 cups icing sugar mixture
  • 2 teaspoons vanilla extract


METHOD

  • Step 1
    Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 20cm round cake pan. Line base and side with 2 layers of baking paper.


  • Step 2
    Combine pumpkin, sugar, pecans, flour, cinnamon, ginger and cloves in a large bowl. Make a well.


  • Step 3
    Whisk oil, eggs and sour cream together in a jug. Add to pumpkin mixture. Mix well to combine. Pour mixture into prepared pan. Bake for 1 hour 15 minutes or until a skewer inserted into centre of cake comes out clean. Stand in pan for 15 minutes. Turn, top-side up, onto a baking paperlined wire rack to cool completely.


  • Step 4
    Make pecan brittle: Line a baking tray with baking paper. Place sugar and 1 cup water in a frying pan over medium-high heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Bring to the boil. Boil for 8 to 10 minutes or until mixture turns golden in colour. Carefully, and working quickly, pour toffee onto prepared tray, tilting pan to spread thinly. Sprinkle evenly with chopped pecans. Set aside for 20 minutes to set.


  • Step 5
    Meanwhile, make cream cheese icing: Using an electric mixer, beat cream cheese until smooth. Gradually add icing sugar, beating well after each addition. Add vanilla. Beat until combined.


  • Step 6
    Cut cake in half horizontally. Place base of cake onto a serving plate. Top with 1/2 the icing. Top with remaining cake half. Spread remaining icing over the top. Roughly chop brittle. Decorate top of cake with brittle. Serve.


READ  Cassava Cake