Monday, 23 November 2015

Thanksgiving Spiced Pumpkin Cake with Cream Cheese Icing with match.com






The USA has given the world Cheerios, Coca-Cola, Peanut Butter Cups and Oreos. It has also given us the first man on the moon, the polio vaccination, Thanksgiving and the world's very first speed dating event (Peet's Cafe, Beverley Hills, 1998, fact fans).

Match.com are pairing Thanksgiving with Speed Dating this November, with a specially themed 'Short and Sweet' event in London on 26th November, serving our favourite American desserts. And the caterers will be baking this sweetly spiced pumpkin cake from yours truely. Not only do I love the thought of couples falling head over heels over a shared slice of cake but I really like the idea of a Thanksgiving celebration. AKA 'Christmas Day Practice Run'. More food and family, less commercialism and Christmas No 1s from the X Factor. Perhaps we could adopt Thanksgiving! Just like we've embraced Halloween in recent years but with treats all round.
 

Spiced Pumpkin Cake with Cream Cheese Icing 

Serves 8-10


Ingredients


For the cake:
175g light muscovado sugar
175ml sunflower oil
3 large eggs, lightly beaten
140g grated pumpkin flesh
50g roughly chopped walnuts
175g self-raising flour
1 tsp bicarbonate of soda
Zest of 1 orange
1 tsp cinnamon
1 tsp freshly ground nutmeg

For the icing:
100g softened unsalted butter
300g full fat cream cheese
100g sifted icing sugar
Zest of 1 orange
Walnut halves to decorate 

Method

1. Preheat the oven to 180C/Gas 4/fan 160C. Grease and line the base and sides of an 18cm square cake tin with baking paper
2. Place the sugar into a large mixing bowl, pour in the oil and add the eggs. Mix with a wooden spoon until combined. Stir in the grated pumpkin and walnuts 
3. Sift in the flour, bicarbonate of soda, zest and spices. Lightly mix all the ingredients – resulting in a quite liquid mixture 
4. Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes before removing from the tin and leaving to cool on a wire rack. 
5. For the cream cheese frosting: beat together the butter, cream cheese, icing sugar and orange zest until soft, smooth and fluffy. Spread over the cooled cake and decorate with halved walnuts


Baker's notes...

Please note this is a sponsored post (www.match.com)

2 comments:

  1. The cake looks delicious and I'm a huge fan of seasonal flavours, how exciting that a couple might fall in love over your cake!! As for Thanksgiving in the UK... I don't think we should start celebrating it here, even though it does sound full of tasty foods!

    ReplyDelete
  2. Looks yummy! drool. .sooo yay ;)

    ReplyDelete

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