Recipe of Homemade Pumpkin Cake

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The ingredients needed to make Pumpkin Cake:

1. Get For the cake
2. Prepare 2 cups all purpose flour (spooned and leveled)
3. Get 2 tsp baking powder
4. Take 1 tsp baking soda
5. Get 1 tsp salt
6. Prepare 1 1/2 tsp ground cinnamon
7. Take 1/2 tsp each of ground nutmeg, ground cloves and ginger powder
8. Take 1 cup canola / vegetable oil
9. Prepare 4 large eggs
10. Make ready 1 cup packed brown sugar
11. Get 1/2 cup white sugar
12. Make ready 2 cups pumpkin puree
13. Take 1 1/2 tsp vanilla
14. Take For the icing and topping
15. Prepare 1 package full fat cream cheese (chilled)
16. Make ready 1/2 cup softened butter
17. Make ready 2 1/2 cups icing sugar
18. Make ready 1 tsp vanilla essence
19. Get 1 Tbsp lemon juice
20. Make ready Pinch salt
21. Prepare Topping
22. Make ready Roughly Crushed Ginger nut biscuits- I used about 6 of them
23. Get 3 Tbsp roughly chopped pecans

Instructions to make Pumpkin Cake:

1. Preheat the oven to 177°C and grease a 9×13 inch baking pan.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, gloves and ginger together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, white sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
3. Spread batter into the prepared pan. Bake for 30-36 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
4. To make the frosting: In a large bowl, whisk butter until creamy and colour changes to pale yellow, then add in the cream cheese and whisk together until smooth. Add in the lemon juice and vanilla essence and whisk to combine followed by salt and the icing sugar. Whisk on high until well combined and creamy. You could add another 1/2 cup of icing sugar if you would like it to be sweeter.
5. Spread the frosting on the cooled cake. And top with crushed ginger nut biscuits and finish off with crushed pecan nuts.
6. Refrigerate for 30 minutes before serving

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