Pumpkin Cake

What better moment to give you the recipe to make pumpkin cake????

Below you have the recipe from www.bbcgoodfood.com

I hope you like it.

INGREDIENTS:

For the cake

300g self-raising flour

300g light muscovado sugar

3 tsp mixed spice

2 tsp bicarbonate of soda

175g sultanas

½ teaspoon salt

4 eggs, beaten

200g butter, melted

zest 1 orange

1 tbsp orange juice

500g (peeled weight) pumpkin or butternut squash flesh, grated

For drenching and frosting

            200g pack soft cheese

            85g butter, softened

            100g icing sugar, sifted

                        zest 1 orange and juice of half

INSTRUCTIONS:

Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.

To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.

If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls. If you’re making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge.

Gingerbread cookies

Ingredients

• 6 cups of all-purpose flour
• 1 tablespoon of baking powder
• 1 tablespoon of ground ginger
• 1 tablespoon of ground nutmeg
• 1 tablespoon of ground cloves
• 1 teaspoon of ground cinnamon
• 1 cup shortening, melted and cooled slightly
• 1 cup of molasses
• 1 cup of packed brown sugar
• 1/2 of cup water
• 1 egg
• 1 teaspoon of vanilla extract

Directions

1. Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside.
2. In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.
3. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.
4. Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.