Name: Pumpkin cakes
Cook time: 55 min
Total time: 55 min
Ingredients: 350 gram pumpkin, seeded, peeled, chopped, steamed, mashed; 1/4 cup sour cream; 1 finely grated zest orange; 1 teaspoon ground cinnamon; 125 gram butter, chopped, at room temperature; 2/3 cup caster sugar; 2 eggs; 2 teaspoon vanilla extract; 1 1/4 cup self-raising flour, sifted; Glace icing; 1 cup icing sugar mixture, sifted; 1 tablespoon orange juice; orange food colouring; Decorations; 1 quantity store-bought white icing; green colouring; 6 spearmint leaves

Ingredients

350 gram pumpkin, seeded, peeled, chopped, steamed, mashed

1/4 cup sour cream

1 finely grated zest orange

1 teaspoon ground cinnamon

125 gram butter, chopped, at room temperature

2/3 cup caster sugar

2 eggs

2 teaspoon vanilla extract

1 1/4 cup self-raising flour, sifted

Glace icing

1 cup icing sugar mixture, sifted

1 tablespoon orange juice

orange food colouring

Decorations

1 quantity store-bought white icing

green colouring

6 spearmint leaves

Method

1.Preheat oven to 180ºC. Lightly grease a 12-hole, 1/3 cup- capacity bundt pan (or muffin pan).

2.Place cooled pumpkin in a bowl. Stir sour cream, orange zest and cinnamon through.

3.In a medium bowl, using an electric mixer, beat butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

4.Fold flour and pumpkin mixture through creamed mixture. Divide between recesses, levelling the tops.

5.Bake 20-25 minutes, until cooked when tested. Cool in pan 5 minutes before turning out onto a wire rack to cool completely. Trim tops to flatten.

6.To make glace icing, combine icing sugar and juice until smooth. Tint with colouring.

7.Sandwich 2 cakes together. Spread a little icing over.

8.Tint white icing green; using picture as a guide, mold into stem shape and place on top of cake with spearmint leaf.

If liked, microwave pumpkin in a little water until tender and drain well.
Note

Woman's Weekly Food

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