Heat the oven to Mark4/180°C. Grease and line two 20cm loose-based cake tins. In a bowl, whisk together the oil, eggs, sugar and Vanilla Extract.
Fold in the sultanas, walnuts, pumpkin, orange juice and zests. Sift in the flour, Bicarbonate of Soda, Baking Powder and spices, and mix to combine.
Divide between the tins, bake for 40-45 mins, or until springy to the touch and a skewer comes out clean. Leave to cool in the tins for a few minutes, then turn out onto wire racks until completely cool.
For the icing, whisk together the cream cheese, icing sugar, lemon zest and juices until light and thick. Use half to sandwich the cakes together, and spread the remainder on top.
For the pumpkins, mix 2-3 drops of red food colouring into the Marzipan (wear gloves) and make into 12 balls. Use the back of a knife to make indents; add cloves for stalks and eyes.
|Per serving||Per 100g/ ml|
|Fat||61 g||23 g|
|Carhohydrate||84 g||33 g|
|Protein||11 g||4.3 g|
For the recipe Pumpkin Cake (Essentials)