Delicious Golden Pumpkin Cake

The Golden Pumpkin Cake with Cinnamon Cream Cheese Frosting by our resident Chef Cindy - Warragul Farmers Market

Recipe:

Pumpkin puree options:

• 1 cups fresh pumpkin puree 

• Cake batter ingredients:

• 4 large eggs at room temperature

• 1 2/3 cups white sugar, or caster/superfine sugar

• 1 cup Gippsland Jersey Golden Ghee

• 2 cups plain/all-purpose flour

• 4 tsp baking powder

• 2 tsp cinnamon powder

• 1 tsp cooking salt

Frosting:

• 180g cream cheese block, at room temperature

• 225g Gippsland Jersey salted butter, softened

• 1 tsp vanilla extract

• 4 cups soft icing sugar

Finishing:

• 1/2 cup maple syrup (SAP N TAP premium maple syrup), or more be generous with it

• 1/2 cup pecans, roughly chopped

Method

Preheat oven to 160°C  fan-forced.  Spray and line baking tray of your choice with baking paper.

For the batter:

• Whisk together eggs, sugar, ghee, pumpkin puree in a large bowl.  Add the remaining ingredients and mix well.

• Pour the well mixed batter into prepared baking tray.  Bake for 45 mins or test with a bamboo stick comes out clean.

• Let it cool for about 10 mins before turning out on a cooling rack.  Completely cool before frosting.

To do frosting:

• Place cream cheese and butter in a bowl or mixer.  Beat for 2 mins until smooth and fluffy.

• Add icing sugar in 3 batches, starting the beater on low after each addition to avoid a snowstorm.  Once all in, turn the beater up to high and beat for another 3 mins or until it become light and fluffy.  Lastly beat in the vanilla and top the frosting on the cake.

• Spread frosting on the use the back of the spoon to make swirly dents with a bit of rustic looking surface.

• Drizzle over maple syrup be generous with it.  Creating syrup pools on the dents and sprinkle with some ground cinnamon  and chopped pecans or walnuts.

Serve and enjoy...