Name: Pumpkin and honey cake
Yield: 1 serving
Cuisine: Bake
Ingredients: 565.00 ml flour cake; 12.00 ml Baking powder; 12.00 ml cinnamon ground; 2.00 ml salt; 1.00 ml ginger ground; 1.00 ml allspice; 190.00 ml pumpkin mashed; 85.00 ml sour cream; 85.00 ml honey; 5.00 ml vanilla essence; 190.00 ml butter; 315.00 ml white sugar; 3.00 eggs extra-large; 250.00 g cream cheese or smooth cottage cheese; 250.00 ml castor sugar; 85.00 ml pumpkin mashed; 30.00 ml honey; 1.00 ml allspice; 500.00 ml cream fresh, chilled

Recipe Disclaimer

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Ingredients (19)

565.00 ml	flour — cake
12.00 ml	Baking powder
12.00 ml	cinnamon — ground
2.00 ml	salt
1.00 ml	ginger — ground
1.00 ml	allspice
190.00 ml	pumpkin — mashed
85.00 ml	sour cream
85.00 ml	honey
5.00 ml	vanilla — essence
190.00 ml	butter
315.00 ml	white sugar
3.00	eggs — extra-large

ICING:

250.00 g	cream cheese — or smooth cottage cheese
250.00 ml	castor sugar
85.00 ml	pumpkin — mashed
30.00 ml	honey
1.00 ml	allspice
500.00 ml	cream — fresh, chilled

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Method:

Preheat the oven to 180 ºC and butter a 28 cm cake tin or spray with non-stick spray. Line with baking paper and butter once more.
Sift the first six ingredients together and set aside. Beat the pumpkin, sour cream, honey and vanilla essence together. Cream the butter and sugar together until light and fluffy. Add the eggs one by one, beating well after each addition. Mix the dry ingredients with the butter mixture, then add the pumpkin mixture. Mix and turn the batter into the prepared tin. Bake for about 1 hour or until a testing skewer comes out clean when inserted into the centre of the cake.
To make the icing, beat all the ingredients except the cream together and place in the refrigerator. Whip the cream until stiff and fold half into the cream cheese mixture.
Halve the cake and sandwich the two halves together with half the cream cheese mixture. Fold the remaining cream into the remaining cream cheese mixture and use to decorate the cake.
Makes 1 large cake.