Pumpkin Cake Recipe

7 inch round cake tin

Dry ingredients
150g plain flour
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp mixed spice

Fruit
100 g sultanas or raisins or a mixture or nuts and fruit. Whatever you fancy.

Wet ingredients
110g soft or melted butter or oil
250g light or dark soft brown sugar
1 tsp vanilla extract
3 medium eggs
300g pumpkin puree

For icing
80g cream cheese
30 g softened butter
200g icing sugar

Mix the wet ingredients together thoroughly
Mix dry ingredients in a bowl and stir in to the wet.
Add the fuit and stir (they ar probably going to rise or sink during cooking, but as this isn’t the bake off WHO CARES!
Put in the cake tin and bake at 170 °C for about 45 mins until a skewer comes out clean.

For the icing, beat together the cheese, butter and vanilla until creamy and pale. Mix in the sugar, add more if the mixture doesn’t hold it’s shape.

Ice the cake when it has cooled - or if you cannot wait go for it anyway and put up with the icing melting a bit - it will still be delicious!