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.
Keywords
- Organic
- Herbs and Spices
- Spice
- Herbs
- Spices
- Spice Blends
- Herb Blends
- Organic Spices
- Fairtrade
- Fairtrade spices
- tea
- vegetable bouillon
- bouillon
- chai teas
- beverages
- gourmet
- pepper
- paprika
- sea salt
- vanilla
Ingredients
- 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 bicarbonate of soda
- 100ml milk
- 2 eggs
- 85g softened butter
- 140g demerara sugar
- 2 tablespoons black treacle
- 1 shot of rum
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