Ingredients

Cake
- 300 g pumpkin flesh, butternut, peeled, cut into pieces
- 200 g apples, cut into quarters, cored
- 150 g oat flakes
- 100 g raisins
- 1 tsp cinnamon
- 1/2 tsp nutmeg, ground
- 1 pinch cloves, ground
- 380 g brown sugar
- 5 eggs
- 150 g vegetable oil
- 200 g flour
- 1 tsp baking soda

Frosting
- 240 g sugar
- 50 g margarine
- 60 g cream cheese
- 10 g lemon juice
- 50 g pecan nuts, chopped, toasted

Step 1- Cake
Preheat oven to 170C.

Step 2
Place pumpkin flesh and apples into mixing jar,
S1, 5500RPM 20S

Step 3
Add oat flakes, raisins, spices, brown sugar, eggs , vegetable oil, flour and baking soda,
S1, 3500RPM 30S, S2

Step 4
Pour mixture into a greased, lightly floured spring form ( 28 cm), bake in preheated oven at 170C for 50-55 minutes. Clean mixing bowl. Allow pumpkin-apple cake to cool for 15 minutes and transfer to a cooling rack. Let cake cool completely.

Step 6 - Forsting
Place sugar into mixing bowl,
S1, 11000RPM 20S

Step 7
Add margarine, cream cheese and lemon juice,
S1, 1500RPM, 30S, S3

Step 8
Spread frosting on cooled cake, sprinkle chopped pecan nuts over it. Put into refrigerator to cool.