|300 g||plain flour|
|300 g||pumpkin puree, tinned or homemade|
|280 g||light brown sugar|
|125 g||butter, unsalted|
|50 ml||whole milk|
|75 g||walnuts, chopped|
|100 g||dried fruit, cranberries, blueberries, raisins|
|2 tsp||bakin gpowder|
|½ tsp||baking soda (bicarbonate of soda)|
|1 tsp||cinnamon, ground|
|½ tsp||nutmeg, ground|
|¼ tsp||cloves, ground|
|For the Frosting:|
|200 g||cream cheese|
|125 g||unsalted butter|
|45 g||icing sugar|
|1 tbsp||vanilla extract|
To make pumpkin puree cut the pumpkin into quarters, peel and cut into chunks. Place in a large saucepan, cover with water and bring to the boil. Cook until soft (ca 20 minutes but can vary depending on size of chunks). Once soft, drain well and allow to cool. Then puree the pumpkin chunks with a potato masher. A 500 g piece of pumpkin should give 300g of pumpkin puree.
Preheat oven to 180C. Put the flour, baking powder, baking soda, salt and ground spices, walnuts and dried fruit together into a large bowl.
In a second bowl, beat the butter until light and fluffy. Whisk in the sugar. Gradually beat in the eggs. Fold in the flour mixture alternately with the pumpkin pure. Finally, fold in the milk. At this point the dough is quite dark and liquid.
Spread the dough into a greased cake tin and bake for approx 50 Minutes. Before taking it out please check it is really baked all through using a skewer. It may take a little longer than 50 minutes but the cake is done when the sides begin to separate from the cake tin. Take the cake out and let it cool down.
For the frosting, beat the butter, cream cheese and icing sugar together until smooth and creamy. Then spread evenly over the top of the cake.