Spiced walnut & pumpkin cake

SERVES 12

12/ cup pumpkin, grated 3

11/ cups self-raising flour, sifted 2

1 cup Alison’s Pantry walnuts, roughly chopped, plus whole walnuts, to serve

2 tsp ground cinnamon

1 tsp ginger

1 tsp baking soda

1 cup rice bran oil

11/ cups brown sugar, firmly 4

packed

3 eggs

CREAM CHEESE ICING

250g cream cheese,

at room temperature

60g unsalted butter,

at room temperature

11/ cups icing sugar, sifted 2

2 tsp orange flower water 1 Preheat oven to 180 ºC

(or 160 ºC fan-bake). Lightly grease and line a 23cm square cake pan.

2 Combine the pumpkin, flour, walnuts, cinnamon, ginger and baking soda in a bowl.

3 Whisk together the oil, brown sugar and eggs. Add to the pumpkin mixture, stirring well. Spoon it into the pan and bake for 45 minutes or until a skewer inserted comes out clean. Stand in the pan for 15 minutes. Turn out onto a wire rack to cool.

4 To make the icing, beat all of the ingredients together in a bowl until smooth. Spread over the cake and top with extra walnuts. Serve.