Servings: 12
Ingredients:
Cooked mashed pumpkin - 1 cup
Unsalted butter - 150 gms
Soft brown sugar - 3/4 cup
Honey - 2 tbsp
Eggs - 2, lightly bitten
Dried mixed fruit peel - 1 cup
Self raising flour - 2 cups
Nutmeg powder - 1 pinch
Cinnamon powder - 1/2 tsp
Methods:
1. Preheat oven to 180C. Line a wide (I used 8x12 inch glass baking dish) baking dish with baking paper and grease it lightly with vegetable oil spray.
2. Steam the pumpkin or cook it covered in the microwave for 5-7 min. Mash it with a potato masher or fork to make a smooth puree. Do not add any liquid or blend it in the blender. That will make it too watery. Measure the mashed pumpkin to yield about 1 cup. Set aside.
3. Beat the butter with the sugar until soft and creamy. Add the eggs and honey and beat well to combine. Take it of the electric mixer if using, and slowly and carefully fold in the pumpkin with a spatula.
4. Once all the pumpkin has been incorporated, fold in the dried fruit peel.
5. In a separate bowl, sift the flour together with the cinnamon and nutmeg. Slowly mix in the dry flour mixture to the pumpkin mixture. Carefully fold and mix to make sure everything has been incorporated but do not beat it or over mix it. The pumpkin puree is heavy, so if you mix it too much it will create a dense heavy cake instead of the soft crumbly one.
6.Once the mixture is well combined, spoon it into the prepared (oiled and lined) baking dish. Smooth the top with a back of a spoon. Bake for 35- 40 min. Check after 30 min to see if its done by inserting a knife or skewer in the middle of the cake. If it comes out clean , its done.
7. Let it cool for 10-15 min in the pan then take it out and let it cool completely before you ice it with the cream cheese icing.
