Pumpkin Cake

Recipe

• 4 large eggs at room temp (55-60g/2oz each)
• 1 2/3 cups white sugar (350g)
• 1 cup vegetable oil (or canola)
• 15 oz / 420g can pure pumpkin, or 1 2/3 cups (400g) mashed fresh pumpkin* (BETTER FLAVOUR)
• 2 cups flour, all-purpose/plain (300g)
• 2 tsp cinnamon powder
• 4 tsp baking powder
• 1 tsp cooking/kosher salt (or ½ tsp table salt)

Frosting:

• 6oz/180g cream cheese, at room temperature
• 2 sticks / 225g / 1 cup unsalted butter, softened
• 1 tsp vanilla extract
• 4 cups (480g) confectionary / icing sugar (sifted if clumpy)
• 1/3 cup maple syrup, for drizzling
• ½ cup chopped pecans

DIRECTIONS

1. Preheat oven to 350F / 180C (160C fan).

2. Spray and line a 9 x 13" / 22 x 33cm pan with paper, with overhang.

3. In a large bowl, whisk together the eggs, sugar, oil and pumpkin. Add remaining ingredients, whisk until smooth. Pour into prepared pan, bake 40 min or until skewer inserted comes out clean. Cool 10 min then use paper overhang to lift onto cooling rack. Cool completely before frosting – use a spoon to make swirls for puddles of maple syrup. Sprinkle with pecans then dive in!

4. Frosting: Beat cream and cream cheese until smooth. Beat in icing sugar in 3 lots, starting on low at first to avoid snow storm. Beat in vanilla then beat on high speed 2 – 3 min until fluffy. Use immediately. (If using a stand mixer, use the paddle attachment)