A great cake with thanks to Avneet Dulai
Ingredients:
Sponge:
- 225g soft light brown sugar
- 125ml vegetable oil
- 3 large eggs
- 200g pumpkin puree
- 275g self raising flour
- 2 teaspoon cinnamon
- ½ teaspoon mixed spice
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
Frosting:
- 135 g Butter softened, unsalted
- 135 g Icing sugar
- ½ teaspoon Vanilla extract
- 270 g Full fat cream cheese
Method:
1 Pre-heat your oven to 160C Fan/350F/Gas Mark 4, grease and line a 12″ x 9″ traybake tin
2 To make the sponge, mix together the oil and light brown sugar until smooth
3 Then whisk in the eggs and pumpkin puree
4 Then whisk in the self raising flour, cinnamon, mixed spice, ginger and nutmeg
5 Pour the mixture into the tin, smooth it out into an even layer, and bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Leave to cool fully until freezing cold
6 To make the cream cheese frosting use an electric hand whisk to mix together the butter and icing sugar, when they start to come together, add the cream cheese and vanilla extract and mix until smooth
7 Spread the frosting on top of the sponge,
8 keep in fridge and take out 20 mins before serving, and leftovers keep in fridge
