Pumpkin and banana cake

Name: Pumpkin and banana cake
Ingredients: 2.5 ml/½ tsp ground ginger; 2.5 ml/½ tsp ground cinnamon; 7.5 ml/1½ tsp baking powder; 225 g/8 oz/2 cups self-raising (self-rising) flour; 115 g/4 oz pumpkin flesh, coarsely grated; 75 g/3 oz/¾ cup pecan nuts or walnuts, chopped; 75 g/3 oz/¾ cup pecan nuts or walnuts, chopped; 130 g/4½ oz/½ cup soft light brown sugar; 50 g/2 oz/¼ cup unsalted butter, at room temperature; 150 ml/¼ pint/⅔ cup sunflower oil; 2 eggs, lightly beaten; 2 small ripe bananas, peeled and mashed; pecan halves, to decorate; 115 g/4 oz/1 cup icing (confectioners’) sugar; 1.5 ml/¼ tsp vanilla extract; 150 g/5 oz/⅔ cup soft white (farmers’) cheese

Preparation info

Serves
12

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

Rather like a cross between a carrot cake and banana bread, this luscious cake is an excellent way of using some of the scooped-out pumpkin flesh from making Hallowe’en lanterns. A cream cheese topping provides a delicious contrast to the dense moist cake. This is best eaten fresh.

Ingredients

225 g/8 oz/2 cups self-raising (self-rising) flour
7.5

Cake
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Line the base and sides of a round deep 20cm/8in cake tin (pan) with baking parchment.
Sift the flour, baking powder, cinnamon and ginger into a large bowl to combine. Stir in the sugar, chopped pecan nuts or waln