The perfect dessert or a cake to serve with your coffee, this cake just brings happiness from when it is in the oven – emitting the wonderful aroma of the spices and pumpkin all over the house- to when it is in your mouths! The frosting complements the cake – however you can serve it without the frosting too! May good fortune be yours on Halloween and always!
Preparation time: 25 minutes
Cooking time: 45 minutes
300 g plain flour
10 g mixed spice powder
2 teaspoons bicarbonate of soda
1 teaspoon baking powder
½ teaspoon salt
280 g light brown sugar
200 g raisins or sultanas
4 large eggs
200 g Q.B.B. Pure Ghee, melted and cooled
Zest of 1 orange
50 ml orange juice
500 g grated pumpkin
FOR THE FROSTING
250 g cream cheese, room temperature
80 g butter, room temperature
100 g icing sugar, sifted
Grated zest 1 orange
45 ml orange juice
100 g sweetened coconut or desiccated coconut (optional)
- Heat oven to 180°C.
- Sift the first 4 ingredients into a mixing bowl.
- Add in salt, sugar and raisins.
- Beat the eggs lightly in a separate bowl and add in the melted Q.B.B. Pure Ghee, orange zest and orange juice.
- Pour into the bowl of dry ingredients and mix with the dry ingredients till combined. Stir in the grated pumpkin.
- Pour the batter into a 30 x 20cm baking tin lined with non-stick paper and bake for 30 minutes or until golden. Cool on a wire rack.
- To make the frosting, beat together the cheese, butter, icing sugar, orange zest and juice till smooth and creamy, then set aside in the fridge.
- When the cake is totally cooled, using a palette knife, spread the frosting over the top of the cake in peaks and swirls. Sprinkle desiccated coconut over it.