For the pumpkin puree, cut the pumpkin into quarters, peel and then cut into large pieces. Then put these in a saucepan and add enough water to cover the pieces. Then cook the pumpkin for about 20 minutes until the pumpkin pieces are tender. Then drain and drain well and let cool. Puree with a potato masher.
To get 300 g puree, 500 g pieces of pumpkin are enough.
Preheat the oven to 180 degrees.
Put the flour, baking powder, salt and spices together with the walnuts and dried fruits in a bowl and mix well with a spoon. You can of course use any kind of dried fruit, I love it with cranberries and blueberries.
In a second bowl, beat the butter until it is light and flaky. Then stir in the sugar. Then slowly add one egg after the other and stir well. Now stir in the flour mixture alternately with the pumpkin puree. At the end, fold in the milk. The dough is then quite dark and also relatively runny.
Put the dough in a greased springform pan and bake on the middle rack for about 50 minutes. Test with chopsticks whether the dough is really baked inside, as the cake sometimes has to stay in the oven a little longer. The cake is ready when the edges detach from the frame of the pan.
Then let the cake cool down a bit.
For the coating, stir the butter, cream cheese and powdered sugar together until smooth and creamy and distribute evenly on the cake.
If you like, you can divide the dough between two smaller springform pans so that two cakes are created. Then spread the coating mixture on each of the two cakes and then place one cake on top of the other - and a delicious sandwich cake is ready.
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