Our pumpkin cake always delivers spiced, soft, and nutty comfort in every slice. It bakes up golden and moist, with grated pumpkin folded into the batter, walnuts for crunch, and a pleasant citrus note from the orange zest. For a stunning finish, the cake is crowned with an orange-flavoured cream cheese frosting, pumpkin strips, chopped walnuts, and a light dust of cinnamon. Autumn cannot come soon enough with this delicious recipe.
Ingredients
12 pieces
- 300g pumpkins, for example, Hokkaido pumpkin (preferably with skin), coarsely grated
- 200g Lurpak unsalted butter foil
- 200g sugar
- 3 eggs
- 200g wheat flour
- 2 tsp baking powder
- 1½ tsp ground ginger
- 75g walnuts, coarsely chopped
- 1 tbsp orange zest (unwaxed), finely grated
Cream cheese frosting
- 300g Arla natural cream cheese
- 75g icing sugar
- 1 tbsp orange juice, freshly squeezed
Decorate
- Pumpkins strips
- Walnuts, chopped
- Ground cinnamon
Instructions
- Preheat the oven to 175°C (conventional).
- Beat butter and sugar together well.
- Add eggs one at a time, beating thoroughly between each addition.
- In a separate bowl, mix flour, baking powder, and ground ginger. Fold it into the butter mixture, alternating with grated pumpkin, walnuts, and orange zest.
- Pour the batter into a baking paper-lined tin (approximately 18 x 24 cm) and bake in the middle of the oven for about 1 hour. Leave to cool on a wire rack.
Cream cheese frosting
- Cut cream cheese into small pieces and mix well with icing sugar and orange juice.
- Spread the frosting over the cooled pumpkin cake, then decorate with walnuts, cinnamon sprinkled through a sieve, and pumpkin strips.