4 eggs - beaten
2 cups of Demerara sugar
1.1/2 cups sunflower oil
3 cups of SR Flour - sifted with
2 tsps. cinnamon
1/2 tsp. powdered ginger
2 tsps. bi-carb
large pinch of salt
2 cups (or 1 can) of solid packed pumpkin (100% natural) - Libbys. (approx. 454 gm.)
1 cup of walnuts - if wanted
Method:
1. Add the sugar to the beaten eggs and whisk until smooth and creamy.
2. Whisk the oil in well.
3. Add the dry ingredients, a large spoonful at a time - mixing in in between.
4. Add the pumpkin, beating so mixture is not overbeaten, but is nice and creamy.
You can add the walnuts into the cake at this stage (or use them on top to decorate).
5. Grease and flour your tin or tins and pour the batter in (about 3/4 way up) - you can get two cakes easily out of this mixture.
6. Bake at 180 deg. C 45 - 1 hr. - test with a skewer to see when cooked through.
ICING:
4 tblspns. butter - softened
3 ozs. of cream cheese
approx. 2 cups of icing sugar - sieved
1 tsp. good vanilla essence
Mix all the ingredients well together and spread over top of warm cake.
For a smoother topping - turn the cakes upside down and ice on the flatter bottom!
I also grate chocolate over the top.
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