Pumpkin Spiced Fruit Cake Recipe

1- In a planetary mixer with a paddle attachment, combine SwissBake® Crème Cake Base - Spicy Fruit and fresh eggs.

2- Mix at slow speed for 1 minute, scrape the bowl, then mix again at medium speed for 3 minutes.

3- Add water, vegetable oil, pumpkin purée. Mix at slow speed for 1 minute, scrape the bowl, and mix again at medium speed for 3 minutes until smooth.

4- Pour the batter into greased cake tins.

5- Bake in a preheated oven at 175°C–180°C for 25–35 minutes or until a skewer inserted in the center comes out clean.

6- Remove the cakes from the oven, let them cool on a wire rack.
 

1- In a mixing bowl, beat the cream cheese and butter until smooth and creamy.

2- Gradually add sifted icing sugar while continuing to mix at medium speed.

3- Add vanilla extract and mix until fully incorporated.

4- Refrigerate for 15–20 minutes before using for easy spreading.
 

 

1- Place cake layer on a cake board. Spread a generous layer of cream cheese frosting evenly on top and garnish it.

2- Chill the cake for 15 minutes before slicing and serving.