Spiced pumpkin cake

Ingredients
220g Stork margarine 440g light brown sugar 300g plain flour 4 eggs, beaten 350g pureed pumpkin 100g walnuts pieces 50g sultanas |
1 teaspoon bicarbonate of soda 1 teaspoon baking powder 2 teaspoons ground cinnamon ½ teaspoon ground ginger 1 teaspoon ground nutmeg 2 teaspoon vanilla extract |
Preparation
- Preheat oven to 180°C or gas mark 4. Grease and line a baking tin 30cm x 20cm x 5cm.
- In a large bowl mix together the margarine and sugar until light and fluffy, then add the pumpkin puree and vanilla extract.
- In a separate bowl sift the flour, bicarbonate of soda, baking powder, cinnamon, ginger and nutmeg. Mix together.
- Alternating between the eggs and dry ingredients slowly combine with the pumpkin mix until smooth.
- Finally add the walnut pieces and sultanas. Stir until evenly distributed.
- Pour the cake mix into the tin and place in the oven for 40-45 minutes.
- When cooled the cake may be finished with a cream cheese frosting, dependent upon taste.