Summary

Ingredients

• 4 egg (s)
• 200 g suar
• 0.25 liter ¼ oil
• 0.25 liter ¼ egg liqueur
• 400 g flour
• 130 g nuts
• 400 g pumpkin pulp, rated
• baking powder
• 1 shot rum
• 1 pinch (s) salt
• Apricot jam (apricot jam)
• Cake icing (chocolate)

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Instructions

1. Mix the eggs with sugar, salt and rum until frothy, then slowly add the oil and eggnog. Fold in the flour, baking powder and nuts. Finally stir in the pumpkin meat.
2. Spread on a greased tray and bake at 180 degrees for about 30 minutes (stick test).
3. Cover the cooled cake with apricot jam and chocolate icing.