Spiced Pumpkin & Walnut Cake
SERVES 12 PREP 15 minutes
+ standing + cooling COOK 45 minutes
12/3 cups grated pumpkin 1½ cups self-raising flour, sifted 1 cup coarsely chopped walnuts, plus whole walnuts, to serve 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1 teaspoon bicarbonate of soda 1 cup rice bran oil 1¼ cups firmly packed brown sugar 3 eggs, at room temperature 1 quantity Cream Cheese Icing (recipe, below)
1 Preheat oven to 180ºC/160ºC fan-forced. Grease and line a 23cm (base measurement) square cake pan with baking paper.
2 Combine pumpkin, flour, walnuts, cinnamon, ginger and bicarbonate of soda in a bowl.
3 Whisk oil, sugar and eggs in a bowl. Add to pumpkin mixture; stir until combined. Spoon into prepared pan; level surface. Bake for 45 minutes or until a skewer inserted at centre comes out clean. Stand in pan for 15 minutes, then turn out onto wire rack to cool.
4 Spread Cream Cheese Icing over cooled cake. Top with extra walnuts.