Tasty pump­kin slice

Warwick Daily News - South West Queensland Rural Weekly - - My Smoko Break -

JUDG­ING by the feed­back I had, you all re­ally loved the pump­kin cake recipe I shared about a year ago.

This recipe is even bet­ter and I’m sure you will all love this one as well. It’s a moist pump­kin cake with, wait for it, cream cheese ic­ing!

Here you go my friends, make this and en­joy:

■ 2 cups of mashed pump­kin ■ 1⁄2 cup of oil (I use veg­etable oil)

■ 1 tea­spoon of bi-carb soda

■ 4 eggs

■ 2 cups of su­gar

■ 2 tea­spoons of cin­na­mon

■ 2 cups of self rais­ing flour

■ 1⁄2 tea­spoon of salt

Com­bine all in­gre­di­ents and mix well.

Place into a greased and lined cake pan or you can make it smaller by adding it to a large slice pan.

Bake in a mod­er­ate (180-de­gree) oven for roughly 40 min­utes. Test reg­u­larly – the time varies with this one.

For the yummy ic­ing, mix to­gether 100g cream cheese, 1 3⁄4 cups of ic­ing su­gar, 90g of but­ter, 1 tea­spoon of vanilla, and 1 tea­spoon of milk. Mix re­ally well and ice when cool.

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