Pumpkin Squares with Cream Cheese and Coconut Frosting

pumpkin-squares-with-cream cheese and coconut frosting

The perfect dessert or a cake to serve with your coffee, this cake just brings happiness from when it is in the oven – emitting the wonderful aroma of the spices and pumpkin all over the house- to when it is in your mouths!   The frosting complements the cake – however you can serve it without the frosting too! May good fortune be yours on Halloween and always!

 Preparation time: 25 minutes

Cooking time:   45 minutes

Serves:   10

300 g plain flour

10 g mixed spice powder

2 teaspoons bicarbonate of soda

1 teaspoon baking powder

½ teaspoon salt

280 g light brown sugar

200 g raisins or sultanas

4 large eggs

200 g Q.B.B. Pure Ghee, melted and cooled

Zest of 1 orange

50 ml orange juice

500 g grated pumpkin

FOR THE FROSTING

250 g cream cheese, room temperature

80 g butter, room temperature

100 g icing sugar, sifted

Grated zest 1 orange

45 ml orange juice

100 g sweetened coconut or desiccated coconut (optional)

METHOD

  1. Heat oven to 180°C.
  2. Sift the first 4 ingredients into a mixing bowl.
  3. Add in salt, sugar and raisins.
  4. Beat the eggs lightly in a separate bowl and add in the melted Q.B.B. Pure Ghee, orange zest and orange juice.
  5. Pour into the bowl of dry ingredients and mix with the dry ingredients till combined. Stir in the grated pumpkin.
  6. Pour the batter into a 30 x 20cm baking tin lined with non-stick paper and bake for 30 minutes or until golden. Cool on a wire rack.
  7. To make the frosting, beat together the cheese, butter, icing sugar, orange zest and juice till smooth and creamy, then set aside in the fridge.
  8. When the cake is totally cooled, using a palette knife, spread the frosting over the top of the cake in peaks and swirls. Sprinkle desiccated coconut over it.

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