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Ingredients
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Create new shopping listEasy Pumpkin Cake
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Method
Method:
Grease and flour two round sandwich tins.
Preheat the oven to 180C.
Whisk the sugar and eggs together till light. Gradually add the oil, whisking all the time until combined. Add the grated pumpkin and apple, mix well.
Sieve the flour, bread soda, baking powder and spices into a bowl. Add the flour mix to the wet batter and fold in gently until combined. Divide the batter between the two tins and bake for 20-25 mins till set and golden.
Meanwhile whip the icing ingredients together till light and airy. Once the cakes are cooled, sandwich them together with the cream cheese icing. Spread a layer on top and scatter with pecans and lemon zest.
Ingredients:
200g brown sugar
185ml sunflower oil
3 eggs
350g raw pumpkin, roughly grated
1 apple, roughly grated
200g self-raising flour
½ tsp bread soda
1 tsp baking powder
1 tsp ground cinnamon
¼ tsp ground cloves
For the cream cheese icing:
250g cream cheese
1 tbsp honey
Juice of ½ lemon
1 tsp lemon zest
Toasted pecans, to decorate
