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Spicy Pumpkin cake

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Cook:

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Photo: Ryan Bartley
Photo: Ryan Bartley

    If you like carrot cake, try this gorgeous version using pumpkin with a zingy cream cheese frosting. It may even count as one of your five-a-day.

    INGREDIENTS
    200g plain flour
    2½ tsp baking powder
    ½ teaspoon bicarbonate of soda
    2 tsp ground cinnamon
    5 eggs
    2 tsp vanilla extract
    200g brown Muscovado sugar
    100g granulated sugar
    300ml sunflower oil
    125g walnuts; 65g ground and 60g whole for decoration
    80g raisins
    500g pumpkin, grated

    For the frosting:
    300g cream cheese at room temperature
    1 lemon, zest and juice
    175g icing sugar

    METHOD

    Grease and line a 25cm spring-form cake tin. Heat your oven to 190°C.

    Sift together the flour, baking powder, bicarbonate of soda and cinnamon.

    In a large bowl, whisk the eggs until pale and fluffy.

    Add the vanilla, sugars and oil and whisk again.

    Gently fold in the flour mixture.

    Fold in the ground walnuts, the raisins, and grated pumpkin.

    Bake for 45 minutes until golden and springy to the touch.

    For the frosting, beat the cream cheese, lemon juice and zest with the icing sugar.

    When the cake is cool, top with frosting and decorate with walnuts.

    Method
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