Pumpkin cake

Recipe from: 10/1/1992 12:00:00 AM
Ingredients 15
Servings 10
Time

Ingredients

  • 300
    g
    cake flour, sifted
  • 10
    ml
    baking powder
  • 2
    ml
    salt
  • 5
    ml
    ground cloves
  • 5
    ml
    ground ginger
  • 5
    ml
    ground allspice
  • 4
    eggs
  • 450
    g
    castor sugar
  • 250
    ml
    oil
  • 500
    g
    pumpkin, skinned, boiled, drained and mashed
  • TOPPING
  • 250
    ml
    smooth cottage cheese
  • 2
    ml
    caramel essence
  • 450
    g
    icing sugar, sifted
  • 100
    g
    pecan nuts
 

Method

 
1. Sift together first 6 ingredients. Set aside. 2. Beat eggs until thick and creamy. Add sugar gradually, beating well after each addition. Slowly beat in the oil. Once well combined, stir in the mashed pumpkin. 3. Add dry ingredients and mix well. Pour into large (240 mm) well-greased ring mould. 4. Bake in a preheated oven at 180 ºC for 1 hour. 5. TOPPING: Combine cream cheese and caramel essence together, gradually beat in the icing sugar until topping is light and fluffy. 6. Once cake is cooked, cool and cut into slices. Pour on sauce and decorate with pecan nuts.
 

Read more on: bake
 

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