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Halloween pumpkin cake

Ingredients

  1. Step 1 300g self-raising flour
  2. Step 2 300g light muscovado sugar
  3. Step 3 3 tsp mixed spice
  4. Step 4 2 tsp bicarbonate of soda
  5. Step 5 175g sultanas
  6. Step 6 ½ tsp salt
  7. Step 7 4 eggs, beaten
  8. Step 8 200g butter, melted
  9. Step 9 zest 1 orange
  10. Step 10 1 tbsp orange juice
  11. Step 11 500g (peeled weight) pumpkin or butternut squash flesh, grated
  12. Step 12 200g pack soft cheese
  13. Step 13 85g butter, softened
  14. Step 14 100g icing sugar, sifted
  15. Step 15 zest 1 orange and juice of half
Halloween pumpkin cake
Calories: 408 Carbohydrate: 52 g Protein: 5 g Fat: 21 g
Cook time: 50 minutes Prep time: 20 minutes Total time: 70 minutes Servings: 15

TAGS

Afternoon tea Snack Supper Treat British BBC Good Food Butternut squash Good Food halloween Indulgent Mixed spice Pumpkin Soft cheese Sponge Sultana Sultana Traycake

Directions

  1. Step 1 Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine.
  2. Step 2 Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 minutes, or until golden and springy to the touch.
  3. Step 3 To make the frosting, 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. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
  4. Step 4 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. 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.