Recipe of Ultimate Pumpkin Cake

Pumpkin Cake.

You can cook Pumpkin Cake using 23 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Pumpkin Cake

1. It's of For the cake.
2. You need 2 cups of all purpose flour (spooned and leveled).
3. It's 2 tsp of baking powder.
4. You need 1 tsp of baking soda.
5. Prepare 1 tsp of salt.
6. It's 1 1/2 tsp of ground cinnamon.
7. Prepare 1/2 tsp of each of ground nutmeg, ground cloves and ginger powder.
8. You need 1 cup of canola / vegetable oil.
9. You need 4 of large eggs.
10. Prepare 1 cup of packed brown sugar.
11. Prepare 1/2 cup of white sugar.
12. It's 2 cups of pumpkin puree.
13. Prepare 1 1/2 tsp of vanilla.
14. You need of For the icing and topping.
15. You need 1 package of full fat cream cheese (chilled).
16. Prepare 1/2 cup of softened butter.
17. Prepare 2 1/2 cups of icing sugar.
18. Prepare 1 tsp of vanilla essence.
19. Prepare 1 Tbsp of lemon juice.
20. It's Pinch of salt.
21. You need of Topping.
22. Prepare of Roughly Crushed Ginger nut biscuits- I used about 6 of them.
23. It's 3 Tbsp of roughly chopped pecans.

Pumpkin Cake instructions

1. Preheat the oven to 177°C and grease a 9×13 inch baking pan..
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, gloves and ginger together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, white sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick..
3. Spread batter into the prepared pan. Bake for 30-36 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil..
4. To make the frosting: In a large bowl, whisk butter until creamy and colour changes to pale yellow, then add in the cream cheese and whisk together until smooth. Add in the lemon juice and vanilla essence and whisk to combine followed by salt and the icing sugar. Whisk on high until well combined and creamy. You could add another 1/2 cup of icing sugar if you would like it to be sweeter..
5. Spread the frosting on the cooled cake. And top with crushed ginger nut biscuits and finish off with crushed pecan nuts..
6. Refrigerate for 30 minutes before serving.