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- Brown Butter Pumpkin Cake
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Search results for 575g unsalted butter (375g melted until lightly browned and nutty (then left to cool), 200g softened, plus extra for the tins)
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Search results for 1 (425g) tin pumpkin purée
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Search results for 300g light brown sugar
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Search results for 3 tsp vanilla extract
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Search results for 375g plain flour
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Search results for 200g cream cheese
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Search results for 750g icing sugar
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Search results for 1 drop green food colouring (or according to the colour you want)
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Ingredients
- 575g unsalted butter (375g melted until lightly browned and nutty (then left to cool), 200g softened, plus extra for the tins)
- 1 (425g) tin pumpkin purée
- 6 large eggs
- 300g light brown sugar
- 3 tsp vanilla extract
- 375g plain flour
- 1 tbsp baking powder
- 1½ tsp bicarbonate of soda
- 1 tbsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp salt
- 200g cream cheese
- 750g icing sugar
- 1 drop green food colouring (or according to the colour you want)
- 2 drops orange food colouring (or according to the colour you want)