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Pumpkin and apricot cake Recipe with rum and coffee icing

Online Cookery School – Devilled Egg – has come up with this delicious recipe for pumpkin and apricot cake with rum and coffee icing, featuring Steenbergs Organic Rose Water.

Pumpkin and apricot cake Recipe with rum and coffee icing
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Ingredients

For the recipe:
  • 220g dried apricots
  • 170ml boiling water
  • 1 tablespoon Steenbergs Organic rose water
  • 1 tablespoon Steenbergs Organic pumpkin pie spice mix
  • 200g grated raw pumpkin flesh
  • 170g self-raising flour
  • 1 teaspoon of bicarbonate of soda
  • 100ml milk
  • 2 eggs
  • 85g softened butter
  • 140g demerara sugar
  • 2 tablespoons of black treacle
  • 1 shot of rum
  • 70g softened butter
  • 140g icing sugar
  • 1 tablespoon of cooled strong coffee

Online Cookery School – Devilled Egg – has come up with this delicious recipe for pumpkin and apricot cake with rum and coffee icing, featuring Steenbergs Organic Rose Water.

Method

01
Preheat the oven to 180C
02
Pour the water over the apricots, leave for a few minutes and blend, cool
03
Place all the ingredients in a bowl and mix together
04
Pour into a 20cm cake tin lined with baking parchment
05
Bake in the oven for 50 minutes or until a skewer inserted into the middle of the cake comes out clean
06
Take out of the oven and pour the rum over
07
Leave to cool

The icing:

01
Beat the butter in a bowl until soft and fluffy
02
Add half the sugar and beat until smooth
03
Add the rest of the sugar and coffee and keep beating until smooth
04
Pipe on top of the cooled cake