Pumpkin Cake

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Like carrot cake? This is even better! With creamy frosting and cute decs, it’s a real show stopper. Recipe courtesy of Essentials Magazine.

12 servings

Medium 40 Minutes

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

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