Friday, January 23, 2009
Nutty Pumpkin Cake
Trust me when I say that I made this to get rid of the pumpkin sitting in the fridge. Best sure-fire way?...turn it into a teatime centrepiece!..or in my case,...with hot coffee for a lazy evening delight....I repeat, best consumed with yr favourite hot beverage...sweet pumpkin, meet yr doom!..hehe
150g castor sugar
50g icing sugar
1 tsp vanilla extract
2 large eggs, lightly beaten
250g pumpkin, steamed and mashed
Sieve together the following :-
250g plain flour
1 tsp bicarbonate of soda
1 tsp ground ginger
1 tsp cinnamon powder (I used a mix of cinnamon, nutmeg and cloves)
100g walnuts or any nuts of yr choice, toasted and chopped
Beat butter,castor sugar,icing sugar and vanilla till light n creamy. Gradually add beaten egg and mix well. Add in the mashed pumpkin.
Fold in the sieved ingredients,plus the nuts and pour the mixture into a greased and lined 9-inch round cake tin. Bake in a preheated 170 degrees oven for abt 45 to 50 mins or till a caketester inserted in the middle comes out clean. Leave to cool on a wire rack.
For the Topping
2 tbsp butter
50g light brown sugar
3 tbsp fresh milk
1/4 tsp ground ginger
1/4 tsp ground cinnamon
100g sifted icing sugar
some toasted nuts or strawberries for decoration
Combine all the topping ingredients (excluding the nuts/strawberries) in a saucepan and stir over low heat. Stir till butter has melted and sugar has dissolved. Spread over the warm cake and sprinkle sides with the nuts and decorate as u wish..
Get ready to tip the scale!