• 20servings
  • 60minutes
  • 324calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, H, D
MineralsZinc, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 425g pumpkin puree

  2. 400g caster sugar

  3. 250ml vegetable oil

  4. 4 eggs

  5. 250g plain flour

  6. 2 teaspoons bicarbonate of soda

  7. 1 teaspoon ground cinnamon

  8. 1/2 teaspoon salt

  9. 85g cream cheese

  10. 75g unsalted butter, softened

  11. 1 teaspoon vanilla extract

  12. 210g icing sugar

  13. 1 tablespoon milk

  14. 120g chopped walnuts

Instructions Jump to Ingredients ↑

  1. In a mixing bowl, beat pumpkin puree, 400g caster sugar and oil. Add eggs and mix well.

  2. In another bowl, combine flour, bicarbonate of soda, cinnamon and salt. Add these dry ingredients to the pumpkin mixture and beat until well blended. Pour batter into a greased 38x25cm or similar sized baking tin.

  3. Bake at 180 C / Gas 4 for 25 to 30 minutes or until cake tests done. Cool.

  4. In a mixing bowl, beat the cream cheese, butter and vanilla until smooth. Gradually add 210g icing sugar and mix well. Add milk until icing reaches desired spreading consistency. Ice cake and sprinkle with nuts.


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