Halloween Pumpkin Cake
A delicious cake, perfect for sharing with guests at your Halloween party.
Ingredients
300 g plain flour
3.5 tsp baking powder
300 g light muscovado sugar
3 tsp mixed spice
2 tsp bicarbonate of soda
175 g sultanas
1 pinch salt
For the wet ingredients
200 g butter, melted
4 eggs, beaten
1 orange
1 Tbsp orange juice
500 g pumpkin, peeled, deseeded and grated
To finish
2 Tbsp orange juice
For the icing
200 g cream cheese
85 g butter
100 g icing sugar
1 orange
4 Tbsp orange juice
Instructions
STEP 1/6
Preheat the oven to 180°C.
Grease a square tin and line with parchment paper.
Fit the K-Beater to the machine.
STEP 2/6
Add flour, baking powder, sugar, mixed spice, bicarbonate of soda, sultanas and salt into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splashguard.
Mix on speed 2 for about 2 minutes
STEP 3/6
Add melted butter, eggs, orange zest and juice to a medium bowl.
Mix until combined.
Transfer contents of the medium bowl to the Mixer bowl.
Mix on speed 3 for about 3 minutes.
STEP 4/6
Add grated pumpkin into the Mixer bowl.
Attach the Mixer bowl to the machine.
Mix on speed 2 for about 2 minutes
Pour the mixture into the square tin.
Bake for 1 hour at 180°C or until a skewer tests clean.
STEP 5/6
Whilst the cake is still warm, turn out onto a cooling rack.
Poke holes with a skewer all over the cake.
Drizzle with orange juice.
Leave to cool.
STEP 6/6
Retrieve, clean the Mixer bowl and fit the K-Beater.
Add cream cheese, butter, sugar, orange zest and juice into the Mixer bowl.
Attach the Mixer bowl to the machine.
Mix on speed 3 for about 4 minutes until smooth.
Chill for 30 minutes.
Retrieve the icing and quickly beat.
Spread the icing on top of the cake, finishing with peaks.
Serve
Halloween Pumpkin Cake
A delicious cake, perfect for sharing with guests at your Halloween party.
Ingredients
300 g plain flour
3.5 tsp baking powder
300 g light muscovado sugar
3 tsp mixed spice
2 tsp bicarbonate of soda
175 g sultanas
1 pinch salt
For the wet ingredients
200 g butter, melted
4 eggs, beaten
1 orange
1 Tbsp orange juice
500 g pumpkin, peeled, deseeded and grated
To finish
2 Tbsp orange juice
For the icing
200 g cream cheese
85 g butter
100 g icing sugar
1 orange
4 Tbsp orange juice
Instructions
STEP 1/6
Preheat the oven to 180°C.
Grease a square tin and line with parchment paper.
Fit the K-Beater to the machine.
STEP 2/6
Add flour, baking powder, sugar, mixed spice, bicarbonate of soda, sultanas and salt into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splashguard.
Mix on speed 2 for about 2 minutes
STEP 3/6
Add melted butter, eggs, orange zest and juice to a medium bowl.
Mix until combined.
Transfer contents of the medium bowl to the Mixer bowl.
Mix on speed 3 for about 3 minutes.
STEP 4/6
Add grated pumpkin into the Mixer bowl.
Attach the Mixer bowl to the machine.
Mix on speed 2 for about 2 minutes
Pour the mixture into the square tin.
Bake for 1 hour at 180°C or until a skewer tests clean.
STEP 5/6
Whilst the cake is still warm, turn out onto a cooling rack.
Poke holes with a skewer all over the cake.
Drizzle with orange juice.
Leave to cool.
STEP 6/6
Retrieve, clean the Mixer bowl and fit the K-Beater.
Add cream cheese, butter, sugar, orange zest and juice into the Mixer bowl.
Attach the Mixer bowl to the machine.
Mix on speed 3 for about 4 minutes until smooth.
Chill for 30 minutes.
Retrieve the icing and quickly beat.
Spread the icing on top of the cake, finishing with peaks.
Serve