Tuesday, 17 June 2008

Pumpkin Cake

This is quite a large cake - I make it in a large foil baking dish 13" x 11" - but you could, of course halve the quantities. It's really easy to make ........... it also keeps very well in the fridge.


4 eggs - beaten

1.1/2 cups demerara sugar
1.1/2 cups vegetable oil
3 cups sifted self-raising flour (or plain flour with about 2 tsps. baking powder added)
2 tsps. cinnamon
1/2 tsp. powdered ginger
2 tsps. bi-carb.
a pinch of salt
2 cups of solid pack Pumpkin (can - 454 g.)
1 cup of sultanas or walnuts

To the beaten eggs, add the sugar and beat well.
Beat in the oil till mix looks creamy.
Add the dry ingredients and pumpkin - mix thoroughly.
Add the nuts or sultanas - coat the sultanas in a little flour before adding.
Pour batter into greased & floured baking dish.
Oven: 350 deg. / 180 deg. / Mark 4 - at least 45 mins - maybe longer.

Test with a skewer to make sure it's fully cooked as it will stay softer in the centre, until cooked through. If you gently press the centre of the cake, it should feel firm, but test it with a skewer anyway.

4 tbls. butter - softened
3 oz. pack of Philadelphia cream cheese
1 cup of icing sugar
1 tsp good vanilla (maybe a little less - taste)

Beat all ingredients well together and spread over cooled cake.

Extremely delicious!This was originally an Amish recipe.

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