Pumpkin Cake
Ingredients
Ingredients
For the recipe Pumpkin Cake
For the Cake:
| 300 ml | Corn Oil |
| 250 g | Light Brown Sugar |
| 30 ml | Dr. Oetker Madagascan Vanilla Extract (2 tbsp) |
| 150 g | Sultanas chopped |
| 100 g | Walnuts chopped |
| 500 g | Pumpkin (peeled weight) coarsely grated |
| 30 ml | Orange Juice (2 tbsp) and Zest of half an Orange |
| Lemon Zest of 1 Lemon | |
| 400 g | Plain Flour |
| 7.5 g | Dr. Oetker Bicarbonate of Soda (1 ½ tsp) |
| 7.5 g | Dr. Oetker Baking Powder (1 ½ tsp) |
| 10 g | Mixed Spice ground (2 tsp) |
| 15 g | Ground Cinnamon (1 tbsp) |
| 4 | Medium Eggs |
For the Icing:
| 600 g | Cream Cheese |
| 150 g | Icing Sugar |
| Lemon Zest and Juice of 1 Lemon | |
| 15 g | Orange Rind , Half an Orange |
For the Pumpkins:
| 250 g | Dr. Oetker Ready to Roll Marzipan |
| Dr. Oetker Red Extra Strong Food Colour Gel | |
| Cloves x 3-6 |
preparation
Preparation
Pumpkin Cake
Step 1: Heat the oven to Mark4/180°C. Grease and line two 20cm loose-based cake tins. In a bowl, whisk together the oil, eggs, sugar and Vanilla Extract.
Step 2: Fold in the sultanas, walnuts, pumpkin, orange juice and zests. Sift in the flour, Bicarbonate of Soda, Baking Powder and spices, and mix to combine.
Step 3: Divide between the tins, bake for 40-45 mins, or until springy to the touch and a skewer comes out clean. Leave to cool in the tins for a few minutes, then turn out onto wire racks until completely cool.
Step 4: For the icing, whisk together the cream cheese, icing sugar, lemon zest and juices until light and thick. Use half to sandwich the cakes together, and spread the remainder on top.
Step 5: For the pumpkins, mix 2-3 drops of red food colouring into the Marzipan (wear gloves) and make into 12 balls. Use the back of a knife to make indents; add cloves for stalks and eyes.
Nutritional Information for the recipe Pumpkin Cake
| Per Serving | Per 100 g / ml | |
|---|---|---|
| Energy |
3437
kJ
821 kcal |
1331
kJ
318 kcal |
| Fat | 45.83 g | 17.76 g |
| Carbohydrate | 88.54 g | 34.32 g |
| Protein | 11.32 g | 4.39 g |
preparation
Preparation
Pumpkin Cake
Step 1: Heat the oven to Mark4/180°C. Grease and line two 20cm loose-based cake tins. In a bowl, whisk together the oil, eggs, sugar and Vanilla Extract.
Step 2: Fold in the sultanas, walnuts, pumpkin, orange juice and zests. Sift in the flour, Bicarbonate of Soda, Baking Powder and spices, and mix to combine.
Step 3: Divide between the tins, bake for 40-45 mins, or until springy to the touch and a skewer comes out clean. Leave to cool in the tins for a few minutes, then turn out onto wire racks until completely cool.
Step 4: For the icing, whisk together the cream cheese, icing sugar, lemon zest and juices until light and thick. Use half to sandwich the cakes together, and spread the remainder on top.
Step 5: For the pumpkins, mix 2-3 drops of red food colouring into the Marzipan (wear gloves) and make into 12 balls. Use the back of a knife to make indents; add cloves for stalks and eyes.
Nutritional Information for the recipe Pumpkin Cake
| Per Serving | Per 100 g / ml | |
|---|---|---|
| Energy |
3437
kJ
821 kcal |
1331
kJ
318 kcal |
| Fat | 45.83 g | 17.76 g |
| Carbohydrate | 88.54 g | 34.32 g |
| Protein | 11.32 g | 4.39 g |