Pumpkin and pecan cake recipe - Great British Chefs

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Right now supermarkets are filled with bright orange pumpkins, ready to be carved at Halloween. If you get a pumpkin with good solid flesh then make sure you keep some of it and make this very simple, yet very tasty pumpkin and pecan cake.

Pumpkin and pecan cake
270g of pumpkin, or butternut squash, grated
185ml of sunflower oil
3 eggs
185g of caster sugar
185g of self-raising flour
1 tsp bicarbonate of soda
1 tsp mixed spice
1 tsp cinnamon
1/2 tsp salt
100g of pecan nuts, plus extra for decoration
Frosting
75g of butter, softened
300g of cream cheese, full fat
200g of icing sugar
2 tsp cinnamon

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Preheat the oven to 180°C/gas mark 4

Mix the pumpkin, oil, eggs and sugar together. Mix the remaining dry ingredients together

Mix the dry ingredients into the wet ingredients and stir well. Divide mixture between five greased and lined 6” sandwich tins (or two 8” tins)

Bake in the oven for approximately 15 minutes (longer if using the 8” tins). Allow to cool for 10 minutes before removing from the tins and cooling fully on a wire rack

Make the frosting by creaming together the butter and cream cheese, until pale and creamy

Beat in half of the icing sugar and cinnamon. Beat in the remaining icing sugar, until smooth. Use the frosting to sandwich the layers together and icing the top of the cake

Chop the extra pecans and scatter over the cake