Sweet crown pumpkin make a wonderful cake that is even better spiked with dried fruits, like dates, figs, raisins, prunes or apricots.
Ingredients
- 2 cups wholemeal flour
- ¾ cup sugar (white or brown)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground nutmeg or mace
- ¼ cup oil
- ¼ cup milk
- 1 cup apple sauce
- 2 eggs
- 1 cup cold mashed pumpkin
- 10-12 juicy dried prunes, chopped
- Orange-scented cream cheese icing
- 125 grams cream cheese
- 3-4 tablespoons icing sugar
- grated rind of 1 orange
Method
- Preheat the oven to 180ºC. Grease and line the base of a 20cm ring cake tin with baking paper.
- In a large bowl, stir together the wholemeal flour, sugar, baking powder, baking soda and nutmeg or mace. Make a well in the centre.
- In a large jug or bowl, whisk together the oil, milk, apple sauce, eggs and pumpkin. Pour the wet ingredients into the dry and stir together gently with the prunes.
- Turn into the prepared cake tin.
- Bake in the preheated oven for 50-60 minutes until a cake skewer inserted comes out clean. Stand for 10 minutes before turning out to cool on a cake rack. Ice when cold.
- Orange-scented cream cheese icing
- Beat together the cream cheese, icing sugar and lemon rind.
Cooks Tips
- Use a light flavoured oil for this cake such as rice bran, canola, light olive or sunflower oil. - Apple sauce can be bought, or to prepare it at home, cook 2 peeled and sliced apples in a little water. Drain and puree in a food processor until smooth. Pass through a sieve if wished. - Vary the flavour by using cooked pears pureed to a sauce.
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