Pumpkin Spice Cake 

This moist, spice infused cake is perfect for dessert or for afternoon tea. Add some food coloring to the icing for a more exciting visual affect. When making the pumpkin puré, make extra and freeze for future cooking. A definite time saver.

Pumpkin Pure

Ingredients

+/- 1 kl of chopped pumpkin
100 g of unsalted butter
2 tbs of butter
1 tsp of nutmeg
1 tsp of ginger
4 cloves
100 ml of Sweet Vermouth
200 ml of water
100 g brown sugar

Sauté the pumpkin in the butter for about 3 minutes. Add spices and Sweet Vermouth and continue stirring. As the liquid begins to evaporate add the water and sugar. Simmer for about 20 minutes and puré. Set aside.

Cake

Ingredients 

500 g of flour
1/2 tsp of salt
1/2 tsp of baking powder
150 ml of vegetable oil
2 whole eggs
250 g of brown sugar
Pumpkin puré
1 tsp of cinnamon 
100 g of dried cranberries

Preheat the oven at 160ºc. Mix the flour, salt and baking powder thoroughly.

In a separate bowl beat the eggs and add the vegetable oil, brown sugar, cinnamon and dried cranberries. Mix well. Add the dry ingredients.

Butter a cake pan and pour in mixture. Bake for 45 to 50 minutes. Remove and let cool before applying icing.

Marscapone Icing

Ingredients

200 g of marscapone cheese
150 g of powdered sugar
50 g of unsalted butter

Put the ingredients in a blender or food processor until creamy. Add food coloring to your taste. Refrigerate for 30 minutes.

Cover the top of the cake with the icing and sprinkle with cinnamon.