Spiced Pumpkin Cake

For a change on carrot cake, but not just for Hallowe'en!



When pumpkins are in season, one of our favourite culinary uses for them is this fabulous pumpkin cake. Fresh pumpkin puree, crunchy walnuts and juicy raisins are harmoniously united by a touch of cinnamon and nutmeg in this squidgy sponge. When you also add the classic cream cheese frosting, the end result is a mighty fine cake. Autumn can't come soon enough!

Pumpkin purée, caster sugar, gluten-free flour blend (rice, potato, tapioca; xanthan gum), raisins (raisins, sunflower oil), free-range whole eggs, sunflower oil, walnuts, water, bicarbonate of soda, ground cinnamon, ground nutmeg, salt.

Cream cheese (milk), icing sugar, salted butter (milk), lemon juice.


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Contact us!  07794 269145  contact@berksonbakes.co.uk