This delicious looking spiced pumpkin cake recipe was kindly shared by Mummy in Manchester.
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Spiced pumpkin cake
A seasonal spiced pumpkin cake recipe to warm up your autumn days.
Brought to you by Mummy in Manchester
Ingredients
- 220 g soft, unsalted butter
- 270 g strong white bread flour
- 440 g soft dark brown sugar
- 350 g pumpkin puree
- 4 eggs
- 1 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 2 tsp vanilla extract
For the cream cheese frosting
- 200 g very soft unsalted butter
- 200 g full fat cream cheese
- 400 g icing sugar
Instructions
1
First, you will need to make your pumpkin purée and allow it to cool
2
Preheat the oven to 180°C/ gas mark 4
3
Using a cake mixer or large bowl, combine the butter, flour, pumpkin purée, eggs, spices, baking powder, bicarbonate of soda and vanilla extract together and mix until smooth
4
Divide the mixture evenly between three 10″ nonstick cake tins and bake for 25 minutes
5
Leave to cool completely then build up three layers of sponge and cream cheese frosting, leaving plenty of frosting for the top and sides
For the cream cheese frosting
1
Beat the soft butter with the icing sugar
2
Add in the cream cheese and stir well
3
Leave to chill in the fridge for 30 minutes before icing your cake
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