Name: Pumpkin cake
Yield: 10 servings
Cuisine: Bake
Ingredients: 300.00 g flour cake, sifted; 10.00 ml Baking powder; 2.00 ml salt; 5.00 ml cloves ground; 5.00 ml ginger ground; 5.00 ml allspice ground; 4.00 eggs; 450.00 g castor sugar; 250.00 ml oil; 500.00 g pumpkin mashed; 250.00 ml cottage cheese smooth; 2.00 ml caramel essence; 450.00 g icing sugar sifted; 100.00 g pecan nuts

Recipe Disclaimer

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Ingredients (14)

300.00 g	flour — cake, sifted
10.00 ml	Baking powder
2.00 ml	salt
5.00 ml	cloves — ground
5.00 ml	ginger — ground
5.00 ml	allspice — ground
4.00	eggs
450.00 g	castor sugar
250.00 ml	oil
500.00 g	pumpkin — mashed

TOPPING

250.00 ml	cottage cheese — smooth
2.00 ml	caramel — essence
450.00 g	icing sugar — sifted
100.00 g	pecan nuts

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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.