I made this cake in my vlog this week. We had a few pumpkins left over from Halloween so I decided to put them to good use!
This cake is super quick to make, and full of the warming autumnal flavours that we all crave during this time of year. Enjoy!
4.5 oz Self Raising Flour
4 oz Caster Sugar
4 oz Stork Margarine (at room temperature)
1 cup of pureed pumpkin
2 tsp Ground Cinnamon
1 tsp Ground Ginger
1 tsp Ground Nutmeg
0.5 tsp salt
Puree your pumpkin (remove the peel and seeds) along with your eggs. Combine all the dry ingredients, then quickly mix in your egg/pumpkin blend and the stork. Pour into a lined tin and bake at around 200 degrees celcius for 20 minutes or until firm.
Allow to cool and top with a thick layer of vanilla buttercream, walnuts and caramel (I used squeezy store bought caramel to save time)