Pumpkin Cranberry Bars
These pumpkin cranberry bars are so delicious, so moist and fluffy, packed with aroma, as well as texture!
Servings :12 bars
Ingredients
Pumpkin sponge cake:
- 200 g vegetable oil
- 215 g brown sugar
- 100 g white sugar
- 200 g eggs
- 225 g pumpkin puree
- 4 g baking soda
- 4 g baking powder
- 2 g salt
- 4 g spice mix (cinnamon, ginger, cardamom - powder)
- 240 g all-purpose flour
- 50 g walnuts (chopped)
- 120 g candied or dried cranberries
Cream cheese icing:
- 250 g cream cheese (softened)
- 60 g butter (softened)
- 60 g icing sugar
- 2 g orange zest
Topping:
- 80 g walnuts
- 60 g dried cranberries
Instructions
Pumpkin sponge cake:
- Combine the oil, sugars and eggs in a bowl and whip for 4-5 minutes until light in color.
- Add the pumpkin puree then stir in the dry ingredients (baking soda, baking powder, salt, spices and flour).
- Fold in the walnuts and cranberries then pour the batter in a cake pan - 20x30cm.
- Bake in the preheated oven at 160C for 30 minutes or until golden brown and if pressed slightly, the sponge springs back.
- Allow to cool down completely.
Cream cheese icing:
- Mix the butter with the icing sugar for 5 minutes until light.
- Add the orange zest and cream cheese and mix just until combined.
- Spoon the icing over the chilled sponge and spread it evenly.
Topping:
- Chop both ingredients and mix them.
- Sprinkle on top of the icing.
- Refrigerate the cake for 1-2 hours then cut into cubes.
- Enjoy!