Pumpkin and honey cake

Recipe from: 4/5/2001 12:00:00 AM
Ingredients 20
Servings 1
Time

Ingredients

  • 565
    ml
    cake flour
  • 12
    ml
    baking powder
  • 12
    ml
    cinnamon
  • 2
    ml
    salt
  • 1
    ml
    ground ginger
  • 1
    ml
    allspice
  • 190
    ml
    cooked pumpkin, mashed and cooled
  • 85
    ml
    sour cream
  • 85
    ml
    honey
  • 5
    ml
    vanilla essence
  • 190
    ml
    butter
  • 315
    ml
    white sugar
  • 3
    extra-large eggs
  • ICING:
  • 250
    g
    cream cheese or smooth cottage cheese
  • 250
    ml
    castor sugar
  • 85
    ml
    cooked pumpkin, mashed and cooled
  • 30
    ml
    honey
  • 1
    ml
    allspice
  • 500
    ml
    fresh cream, chilled
 

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.
 

Read more on: bake
 

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