madnad

Another year, and another birthday. I had adamantly said that I would not make my own cake like last year, but that went out the window when I spotted Tescos were selling Libby’s Pumpkin Purée. Previously, I have had to order this online and pay extortionately, but now it is much easier to explore my love of pumpkin. I have already made two Pumpkin Pies this autumn.

I knew off the bat I wanted to make a pumpkin cake, but having looked around on the web, I couldn’t find a recipe that I liked the look of. I decided to wing it… and it payed off! The sponge is substantial, but not heavy. There is a good whiff of pumpkin spice without being overpowering, and the pumpkin keeps it nice and moist. Traditionally, I think pumpkin cakes or cupcakes are topped with a cream cheese frosting, but although I love cream cheese frosting, I adore white chocolate, so a white chocolate buttercream it is then. FYI, this recipe of white chocolate buttercream is ample to fill and frost a 9″ 2 layer cake, but I decided to slice each layer and make it 4 layer. If you do this, then I recommend increasing the recipe amounts a little.

Last minute, just as I was about to assemble, I had the whim to include some caramel. I made a batch of Salted Caramel Sauce, and smeared each layer before adding the buttercream. It also means I still have a second jar ready to add to ice-cream NOMS!!

As it’s autumn, and spiced pumpkin is synonymous with this season, I decided to add an autumnal flourish, so coloured a little marshmallow fondant, and smooshed the colours together then cut out leaf shapes.  Voila!

You could add a few fondant pumpkins, and this cake would also work well for a Halloween party.

Spiced Pumpkin Layer Cake

Ingredients

  • 200g Unsalted Butter (softened)
  • 450g Light Brown Sugar
  • 8 Large Free-range Eggs
  • 425g Canned Pumpkin Puree
  • 550g Self Raising Flour
  • 1 teaspoon Baking Powder
  • 4 teaspoons Pumpkin Spice Mix
  • 1 teaspoon Salt

Directions

1. Cream together the softened butter and sugar
2. Add the eggs and beat on high speed for 5 minutes
3. Add in the pumpkin purée and mix till combined
4. Sift together the flour, baking powder and spices
5. On a medium speed, add in the dry ingredients and continue to mix until combined
6. Pre-heat oven to Gas Mark 4 / 180ºC / 350ºF
7. Grease and line the base of 2 x 9" cake pans. Divide the mixture equally between both pans
8. Bake in the centre of an oven for 50-60 minutes or until a skewer comes out clean
9. Allow to cool in the pan for 10 minutes, then turn out onto a rack to cool fully.
10. You can sandwich the two layers as is, or chill and cut each layer in two so you have four thin slices.

Note

For pumpkin pie spice mix, see recipe here


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