Orange and Spice Pumpkin Cake Recipe

Orange and Spice Pumpkin Cake Recipe

Ingredients : Makes one 20cm round cake

1 2/3 cups

1 teaspoon

1/2 teaspoon

1/2 teaspoon

1/2 teaspoon

125 g

2/3 cup

1

1 tablespoon

1 cup

1 cup

 

Orange Cream

125 g

1/2 cup

2 teaspoons

1 tablespoon

Plain flour

Bicarbonate of soda

Ground nutmeg

Ground ginger

Ground cinnamon

Unsalted butter

Honey

Egg, lightly beaten

Finely grated orange rind

Mashed pumpkin, well drained

Rolled oats

 

 

Cream cheese, softened

Icing sugar

Finely grated orange rind

Orange juice

Method :
  • Preheat oven to moderate 180oC. Brush a deep, 20cm round cake tin with melted butter or oil. Line base and side with paper, grease paper.
  • Place four, soda and spices in a food processor bowl, add butter.
  • Using the pulse action, press the button for 15 seconds or until mixture is a fine crumbly texture.
  • Add honey, egg, rind and pumpkin to bowl, process 10 seconds until the ingredients are just combined.
  • Transfer the mixture to a large mixing bowl. Add prunes.
  • Using a metal spoon, fold in the oats.
  • Pour mixture evenly into prepared tin, smooth surface. Bake for 45 minutes or until skewer comes out clean when inserted in centre of cake.
  • Leave cake in tin for 10 minutes before turning onto wire rack to cool.
  • To make Orange Cream - Using electric beaters, beat cheese and sifted icing sugar in small mixing bowl until light and creamy. Add the rind and juice, beat 3 minutes or until mixture is smooth and fluffy.
  • Spread over top of cake using a flat-bladed knife.

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