• 12servings
  • 60minutes
  • 613calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, H, D, P
MineralsZinc, Fluorine, Silicon, Calcium, Potassium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 335g plain flour

  2. 65g unsweetened cocoa powder

  3. 2 teaspoons ground cinnamon

  4. 1 teaspoon ground nutmeg

  5. 1/2 teaspoon ground ginger

  6. 1/2 teaspoon ground allspice or ground cloves

  7. 2 teaspoons baking powder

  8. 1 teaspoon bicarbonate of soda

  9. 175g unsalted butter

  10. 400g caster sugar

  11. 5 tablespoons apple sauce

  12. 3 eggs, beaten

  13. 125ml double cream

  14. 425g pumpkin puree

  15. 220g dark brown soft sugar

  16. 110g unsalted butter

  17. 75ml double cream

  18. 120g icing sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180 C / Gas 4. Lightly grease a 23cm tube cake tin.

  2. In a medium bowl, mix the flour, cocoa powder, spices, baking powder and bicarbonate of soda. In a large bowl, beat together 175g butter, 400g sugar, apple sauce and eggs. Mix in 125ml double cream and pumpkin. Stir into the flour mixture just until blended. Spread evenly in the prepared tin.

  3. Bake 40 minutes in the preheated oven or until a skewer inserted into the centre of the cake comes out clean. Allow to cool in the tin over a wire rack. Invert cake onto a serving plate.

  4. Place the dark brown soft sugar, 110g butter and 75ml double cream in a medium saucepan. Bring to the boil while stirring to blend until smooth. Cook until sugar is dissolved. Whisk in the icing sugar and drizzle over the cake immediately.


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