Pumpkin Cake with Golden Syrup Frosting.
My (tiny) obsession with pumpkin continues.
This has got the be, by far, the ugliest photo of sliced cake in the world. I made a mistake of putting the frosting when the cake was not cooled completely. Complete idiot. And it doesn’t help that it was such a humid day. And I didn’t get the sun I wanted for this picture. Oh whatever!
If you’re not turned off by the sight of this picture, here’s the recipe:
1/2 cup butter
2 1/2 cup all-purpose flour
2 tsp baking soda
1/2 tsp salt
1/2 tablespoon nutmeg
1/2 tablespoon cinnamon
1 1/2 cup fine sugar
1 cup pumpkin puree
Golden Syrup Frosting
1/2 cup butter, soft
250g reduced-fat cream cheese, soft
1/4 cup golden syrup
Preheat oven to 125 degree Celsius. Butter a 9-inch round springform pan.
In a bowl, sieve and whisk flour, baking soda, cinnamon and nutmeg. In another bowl, cream sugar and butter until pale. Whisk in egg and pumpkin puree until combined. Add dry ingredients to pumpkin mixture and mix gently until all smooth and combined.
Place the batter into the pan. Bake up to 45 minutes until toothpick inserted in center of cake come out clean. As the cake batter is a bit wet, you might need to cook it slightly longer, but maintain a low heat up to another 15 minutes.
Cool cake in a pan for 1/2 hour, then remove the springform pan and place on wire rack, right side up.
To make the golden syrup frosting, whisk butter, cream cheese and syrup until smooth. Spread on top of the completely cooled cake.