Spicy pumpkin cake

Recipe from: 10/26/1989 12:00:00 AM
Ingredients 20
Servings 12
Time

Ingredients

  • CAKE
  • 110
    g
    margarine
  • 140
    g
    yellow sugar
  • 3
    extra-large eggs
  • 265
    g
    cake flour
  • 15
    ml
    baking powder
  • 1
    ml
    bicarbonate of soda
  • 2
    ml
    salt
  • 7
    ml
    ground cinnamon
  • 2
    ml
    ground ginger
  • 2
    ml
    mixed spice
  • 175
    ml
    sour milk
  • 200
    g
    mashed cooked pumpkin
  • ICING
  • 2
    egg whites
  • 1
    ml
    cream of tartar
  • 300
    g
    sugar
  • 80
    ml
    water
  • 5
    ml
    vanilla essence
  • few whole pecan nuts
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Grease a 23 x 13 x 7 cm loaf tin with margarine. Beat the margarine and sugar together until light and creamy. Add one whole egg and two egg yolks and beat well. Rserve the remaining egg whites for the icing). Sift the dry ingredients together and add to the margarine mixture. Blend the milk and pumpkin and add to the mixture. Mix well and turn into the prepared tin. Bake for about one hour or until the cake is baked through and a testing skewer comes out clean when inserted into the centre of the cake. Place the egg whites, cream of tartar, sugar and water in the top of a double boiler. Heat over boiling water, beating continuously until the mixture retains its shape. (This takes about nine minutes). Remove from the heat and add the vanilla essence. Continue beating (this takes a while) until the mixture is thick and has a spreading consistency. Spread over the cake and decorate with whole pecan nuts. Makes about 12 slices.
 

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