• Spiced pumpkin cake is sweet and beautifully spongy. Its gorgeous autumnal colour makes it that much more desirable, and the cream cheese icing is delightfully sweet. Enjoy with a warm cup of cinnamon-spiced tea.

    Spiced pumpkin cake

    Serves: Makes 1 cake
    Cooking Time: 1 hr 10 mins


    • Cake

    • 330g self-raising flour
    • 90g (½ cup) sugar
    • 10ml (2 tsp) baking powder
    • 10ml (2 tsp) ground cinnamon
    • 2,5ml (½ tsp) ground ginger
    • 510g (2 cups) pumpkin, cooked and mashed
    • 250ml (1 cup) sunflower oil
    • 4 large eggs
    • Icing

    • 100g butter, at room temperature
    • 250ml (1 cup) cream cheese
    • 240g icing sugar
    • 5ml (1 tsp) vanilla extract



    Preheat the oven to 190°C and grease a 24cm round cake tin.


    Using a large bowl, stir together the flour, sugar, baking powder, cinnamon and ginger.


    Make a well in the centre and add the pumpkin, oil and eggs. Beat on low speed until smooth and pour the batter into the prepared tin. Bake until a skewer inserted into the centre of the cake comes out clean, about 30 – 45 minutes. Allow to cool before icing.


    For the icing, combine all the ingredients and mix well with a hand blender until smooth. Spread the icing over the cooled cake.