Kumara And Orange Cake with Cream Cheese Frosting
- 3 ½ cups flour
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- 3 teaspoons cinnamon
- 3 ½ cups brown sugar
- 1 ½ cups sultanas
- 1 ½ cups walnuts
- 5 cups grated golden kumara, about 2 large kumara
- 5 eggs
- 350 ml oil
- 2 tablespoons fresh orange juice
- grated rind of 3 oranges
Preheat oven to 180°C. Spray a large deep 28 – 30 cm spring form cake tin with non-stick baking spray and line the base with non-stick baking paper.
Place all the dry ingredients in a large bowl. Mix in the grated kumara. In a separate bowl beat the eggs, oil, orange juice and rind together then mix into the dry ingredients. Pour into the prepared tin and bake for 45 minutes, then turn the oven down to 160°C and bake a further 30 – 35 minutes, until pulling away from the sides of the tin and cooked in the middles when tested with a cake skewer. Turn out and cool on a wire rack. Frost when cold.
For the frosting –
400 g cream cheese, not softened variety
100 g butter, softened to room temperature
grated rind of 2 oranges
4 cups, approximately, icing sugar
Beat all ingredients together until whipped smooth and a good spreading consistency, then frost the top of the cake. Can chopped nuts can be sprinkled over if desired.