Recipe

Pumpkin spice cake with maple frosting

This is a complex and very adult cake that makes an ideal dessert for a special dinner party, or as the centrepiece for a significant celebration.

  • 1 hr 40 mins cooking
  • Serves 12
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Ingredients

Pumpkin spice cake with maple frosting
  • 2 eggs
  • 3/4 cup (165g) firmly packed brown sugar
  • 1/4 cup (60ml) maple syrup
  • 2/3 cup (160ml) vegetable oil
  • 2 cup (340g) firmly packed coarsely grated butternut pumpkin
  • 1/2 cup (60g) chopped pecans
  • 1 2/3 cup (250g) self-raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon ground allspice
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon, extra
  • 1 cup (160g) pecan halves
  • 1/4 cup (40g) icing sugar
  • 375 gram cream cheese, softened, chopped
  • 200 gram butter, softened
  • 1/3 cup (80ml) maple syrup
  • 2 cup (320g) icing sugar, extra

Method

Pumpkin spice cake with maple frosting
  • 1
    Preheat oven to 180°C/350°F. Grease a 20cm x 30cm (8-inch x 12-inch) slice pan; line base and long sides with baking paper, extending the paper 5cm (2 inches) over edges.
  • 2
    Beat eggs, sugar, syrup and oil in a small bowl with an electric mixer for 5 minutes or until thick and creamy. Transfer mixture to a large bowl; stir in pumpkin and nuts, then sifted dry ingredients. Spread mixture into pan.
  • 3
    Bake cake for 30 minutes or until a skewer inserted into the centre comes out clean. Stand cake in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.
  • 4
    Meanwhile, make sugared pecans, then maple frosting.
  • 5
    To make sugared pecans; rinse nuts in a sieve under cold water until wet. Spread nuts, in a single layer, on a baking-paper-lined oven tray. Dust with sifted icing sugar. Roast in oven for 10 minutes or until browned lightly.
  • 6
    To make maple frosting; beat cream cheese and butter in a small bowl with an electric mixer for 3 minutes or until fluffy and smooth. Gradually beat in syrup and sifted icing sugar until smooth and combined.
  • 7
    Split cake in half. Place the bottom cake layer on a cake plate; spread with half the frosting. Finish with top cake layer and remaining frosting. Decorate with sugared pecans; dust with extra ground cinnamon.

Notes

You will need about half a small butternut pumpkin for the amount of grated pumpkin required. This cake can be made and frosted a day ahead;refrigerate. Stand at room temperature for at least 1 hour before serving. Sugared pecans can be made several days ahead; store in an airtight container at room temperature. Decorate cake with pecans just before serving.

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