Pumpkin and pecan cake with cream cheese frosting

8
60 minutes

Ingredients

Pumpkin and pecan cake

  • 270g of pumpkin, or butternut squash, grated
  • 185ml of sunflower oil
  • 3 eggs
  • 185g of caster sugar
  • 185g of self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 100g of pecan nuts, plus extra for decoration

Frosting

  • 75g of butter, softened
  • 300g of cream cheese, full fat
  • 200g of icing sugar
  • 2 tsp cinnamon

Method

1
Preheat the oven to 180°C/gas mark 4
2
Mix the pumpkin, oil, eggs and sugar together. Mix the remaining dry ingredients together
3
Mix the dry ingredients into the wet ingredients and stir well. Divide mixture between five greased and lined 6” sandwich tins (or two 8” tins)
4
Bake in the oven for approximately 15 minutes (longer if using the 8” tins). Allow to cool for 10 minutes before removing from the tins and cooling fully on a wire rack
5
Make the frosting by creaming together the butter and cream cheese, until pale and creamy
6
Beat in half of the icing sugar and cinnamon. Beat in the remaining icing sugar, until smooth. Use the frosting to sandwich the layers together and icing the top of the cake
7
Chop the extra pecans and scatter over the cake