Cinderella's Pumpkin Cake

We have two sets of missionaries serving here in the Chester area, a set of young women and a set of young men.   We love to feed them and endeavor to feed each set at least once a month if we can.   Earlier this week we were blessed to feed the Sisters.  I usually try to cook them a meal which  will remind them a little bit of home.  This week it was Chicken Divan Casserole (a great way to get some broccoli into your loved ones) a tossed salad and peas and chantenay carrots.   For dessert I baked two things.   I will show you the first one today and the second one tomorrow.   (I know I do spoil them I do.  ☺)



This is Sister Jones from Utah on the left and Sister Wagner from Idaho on the right.   (I am always telling Sister Wagner that she looks a lot like Susan Branch.  Don't you think she does too?)  Anyways this tasty cake got two thumbs up from the girls.   You should have seen their eyes light up when they saw the Candy Corn on the top!



Candy Corn is not something which is readily available here in the UK, but I did manage to get my hands on some not so long ago and I used some of it for this cake because I knew the girls would love it.   This is a cake that really speaks to me of autumn . . .  Cinderella's Pumpkin Cake, called so because one of the main ingredients is cooked pumpkin and as we all know . . .  Cinderella rode to the ball in a pumpkin coach!

 

And the magic doesn't stop there  . . . it's moist from the pumpkin and dense and delicious . . .  just what a proper autumn cake should be.   Nicely spiced with warm baking  spices . . . ground cinnamon, ground ginger, freshly grated nutmeg and some ground cardamom . . .  but the spiced goodness doesn't stop there . . .



It's frosted with a lightly spiced frosting made from cream cheese, butter, icing sugar and both cinnamon and vanilla extracts.  If you can't get the cinnamon extract, just beat in half a teaspoon of ground cinnamon.  Mine is from Star Kay White.

 

The frosting just adds that extra special touch to the gilding of this pumpkin . . . just like a fairy Godmother waved her magic wand over it, turning this pumpkin cake into something extraordinary!  It smells gorgeous when it is baking and it's a great keeper.  Stored in an airtight container it will keep for several days . . .  if you have it that long that is!  It comes Missionary approved!

*Cinderella's Pumpkin Cake*

Makes 16 servings  

Printable Recipe  

This is a wonderfully moist and delicious pumpkin cake.  Nicely spiced and iced!  

For the cake:

380g of sugar (2 cups)

4 large free range eggs

225ml of sunflower oil (1 cup)

280g of plain flour (2 cups)

2 tsp bicarbonate of soda (baking soda)

2 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp freshly grated nutmeg

1/4 tsp ground cardamom

400g of pumpkin puree (1 15-oz tin)

1 tsp vanilla  

For the icing:

115g of cream cheese (4 ounces)

115g of butter, softened (1/2 cup)

225g of icing sugar, sifted (2 cups)

1/2 tsp vanilla extract

1/4 tsp cinnamon extract

fudge bits to decorate 

Preheat the oven to 180*C/350*F/ gas mark 4.   Butter and lightly dust a 9 inch bundt pan with flour, shaking out any excess.  Set aside.

Beat the sugar and eggs together until light.   Beat in the oil.  Sift together the dry ingredients.   Add to the egg mixture, combining it well.  Stir in the pumpkin, combining it in well.  Turn into the prepared baking tin, smoothing over the top.

Bake for 55 minutes, or until the top springs back when lightly touched and a toothpick inserted in the centre comes out clean.   Allow to set in the pan for 10 minutes before turning out onto a wire rack to finish cooling completely. Once it is completely cool, froze with the icing and decorate with the fudge bits.

To make the icing blend together all of the ingredients until smooth and creamy.   You may need to add more sugar.  I often do.   Frost the cake and sprinkle on the fudge bits before the icing sets.