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.