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Spiced pumpkin cake with pecan brittle
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Spiced pumpkin cake with ginger, cinnamon, pecans, and cream cheese icing. Perfect for a delightful morning treat.
Ingredients:
  • 500.00 ml grated butternut pumpkin (you'll need a 400g piece of pumpkin)
  • 180.00 gm brown sugar
  • 187.50 ml finely chopped pecans
  • 300.00 gm self-raising flour
  • 5.00 gm ground cinnamon
  • 5.00 gm ground ginger
  • Pinch of ground cloves
  • 172.50 gm vegetable oil
  • 117.50 gm sour cream
  • 215.00 gm caster sugar
  • 62.50 ml roughly chopped pecans
  • 450.00 gm icing sugar mixture
  • 8.80 gm vanilla extract
Instructions:
  • Preheat your oven to 180C/160C fan-forced, then prepare a 6cm-deep, 20cm round cake pan by greasing it and lining the base and sides with two layers of baking paper.
  • In a large bowl, mix together pumpkin, sugar, pecans, flour, cinnamon, ginger, and cloves to create a well in the center.
  • In a jug, combine oil, eggs, and sour cream. Pour the mixture into the pumpkin mixture and mix well. Transfer the batter into the prepared pan and bake for 1 hour and 15 minutes, or until a skewer inserted into the center of the cake comes out clean. Let it stand in the pan for 15 minutes, then cool on a wire rack lined with baking paper.
  • Prepare the baking tray by lining it with baking paper. Combine sugar and 1 cup of water in a frying pan over medium-high heat. Stir and cook for 5 minutes until the sugar dissolves. Once dissolved, bring it to a boil and cook for 8 to 10 minutes until the mixture turns golden. Pour the toffee onto the tray swiftly, tilting the pan to spread it thinly. Sprinkle chopped pecans evenly over the toffee. Let it sit for 20 minutes to set.
  • Prepare the cream cheese icing: With an electric mixer, blend cream cheese until smooth. Slowly incorporate icing sugar, beating thoroughly after each addition. Mix in vanilla until fully combined.
  • Slice the cake in half horizontally, placing one half on a serving plate. Spread half of the icing over the cake half, then layer the remaining cake half on top. Spread the rest of the icing over the top of the cake. Roughly chop the brittle and use it to decorate the cake. Serve and enjoy!

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