This tray bake is easily made using tinned pumpkin puree although it is even better when made with a home-made version. Makes 24.
INGREDIENTS:
FOR THE PUMPKIN CAKE LAYER:
4 eggs
325g caster sugar
250mls vegetable oil
1 (400g) tin of pumpkin puree
250g plain flour
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
2 teaspoons ground cinnamon
1 teaspoon salt
FOR THE ICING:
85g cream cheese, softened
125g butter, softened
1 teaspoon vanilla extract
250g sifted icing sugar
@mindhunter METHOD:
Preheat the oven to 180C/160C/Gas mark 4.
In a medium bowl, mix the eggs, sugar, oil and pumpkin puree with an electric mixer until light and fluffy.
Sift together the flour, baking soda, bicarbonate of soda, cinnamon and salt. Add to the pumpkin mixture and stir until thoroughly combined.
Spread the cake mixture evenly into an ungreased Swiss roll tin. Bake for 25-30 minutes in a preheated oven. Cool before icing.
To make the icing, cream together the cream cheese and butter. Stir in the vanilla. Add the icing sugar a little at a time, beating until the mixture is smooth. Spread evenly on top of the cooled tray bake and cut into slices.
Enjoy your lovely sweet pumpkin tray bake!
