Halloween Pumpkin Cake

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people

Can be made with these products:

Ingredients

For the cake

  • 300g self-raising flour
  • 300g light muscovado sugar
  • 3 tsp mixed spice
  • 2 tsp bicarbonate of soda
  • 175g sultanas
  • ½ tsp salt
  • 4 eggs, beaten
  • 200g butter, melted
  • Zest 1 orange
  • 1 tbsp orange juice
  • 500g (peeled weight) pumpkin or butternut squash flesh, grated

For drizzle and frosting

  • 200g pack soft cheese
  • 85g butter, softened
  • 100g icing sugar, sifted
  • zest 1 orange and juice of half

For decoration

  • Drizzle of runny honey
  • Handful of roughly chopped hazelnuts

Method

  1. Heat oven to 180C/fan 160C/gas 4.
  2. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment.
  3. Fit the food processor attachment with the coarse shredding plate to the high speed outlet of your kitchen machine and grate the pumpkin. Set to one side.
  4. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine.
  5. Fit the K beater to your kitchen machine and beat the eggs into the melted butter, followed by the orange zest and juice, then slowly add the dry ingredients until combined.
  6. Add the grated pumpkin and mix on a medium speed until fully combined. Pour the batter into the tin and bake for 30 minutes, or until golden and springy to the touch.
  7. To make the frosting, fit the kitchen machine with the creaming beater and beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge.
  8. Once baked, turn the slightly cooled cake out onto a rack.
  9. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
  10. If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls.
  11. Drizzle with honey and sprinkle with the roughly chopped hazelnuts.
  12. If you’re making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge.

Post a comment

Star Ratings