Preparation time is 30minutes
Cook time is 1hours 20minutes
Total time is 1hours 50minutes
Serve is for 12 people
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
12
- 4 cup self-raising flour
- 2teaspoons mixed spice
- 1-2tablespoons milk
- 1 cup icing sugar
- 250grams unsalted butter
- craisins, chopped (to serve)
- 2 cup pumpkin, steamed, mashed
- 1/4teaspoons ground cloves
- 2teaspoons ground ginger
- 2tablespoons honey
- 1 cup Greek yoghurt
- 1/2teaspoons vanilla essence
- 4 eggs
- 2 cup brown sugar
- pistachios (to serve)
Method
Step 1 of 6
Preheat oven to 180°C. Grease a 3.5L (14 cup) capacity pan with butter and add 1 tbs of flour. Coat pan well. Tip out excess flour.
Step 2 of 6
Combine pumpkin, honey and spices in a bowl. Cool then stir in yoghurt.
Step 3 of 6
In a separate bowl, beat remaining butter and sugar together for 5 minutes until pale and creamy.
Step 4 of 6
Add eggs, one at a time, beating well after each addition. Stir in the remaining flour, in alternate batches with pumpkin mixture, until smooth. Transfer to pan.
Step 5 of 6
Bake for 1 hour or until cooked when tested. Cool in pan for 20 minutes before turning out onto a wire rack to cool completely.
Step 6 of 6
Place cake onto a cake stand. Mix icing sugar with enough milk until it forms a smooth icing. Stir in vanilla. Drizzle icing over cake with nuts and fruit. Serve. Note: With your wooden spoon, stir the butter and sugar until they are light and fluffy. The butter is "creamed" when it has almost doubled in mass and it has lightened to a yellowish-white colour.
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