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pumpkin cake

125g margarine or butter

280g demerra sugar

2 eggs

450mls strained pumpkin pulp

300g SR flour

1 tsp baking powder

1 tsp mixed spice

1 tsp cinnamon

75g dried currants

For the topping:

300g cream cheese

100g softened butter

100g icing sugar

 

Grease and line a 8 inch square cake tin. Beat the marg and sugar together in a mixer, then beat in the eggs. Gradually beat in the pumpkin pulp, then the flour and baking powder and spices. Finally fold in the currants. Pour the mixture into the prepared tin, and bake at 140C (fan oven) for an hour. Allow to cool completely, and remove from the tin.

Beat the topping ingredients together and smooth over the top of the cake.

 

©colour it green 2008