Pumpkin Spice Cake

1: Preheat the oven to 350°F (175°C). Prepare 3x 8”/20cm round cake tins.

2: In a bowl, cream together the softened butter and light muscovado sugar until smooth.

3: Add the beaten eggs one at a time, mixing well after each addition.

4: Stir in the pumpkin puree and vanilla extract until combined.

5: In a separate bowl, combine the mixed spice, ground cinnamon, ground ginger, and bicarbonate of soda.

6: Gradually add the self-raising flour to the wet mixture, mixing until just combined.

7: Fold in the chopped mixed nuts into the batter.

8: Divide the batter evenly among the prepared cake tins.

9: Bake in the preheated oven for about 25–30 minutes or until a toothpick comes out clean.

10: Allow the cakes to cool before frosting.

11: For the buttercream, beat the softened butter until creamy, then gradually add the icing sugar.

12: Mix in the vanilla extract and full fat cream cheese until smooth and spreadable.

13: Once the cakes are cooled, layer with cream cheese buttercream and serve.