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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. 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 mins, or until golden and springy to the touch.
2. 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.
3. 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.

Per serving (15 slices)

408 kcalories, protein 5g, carbohydrate 52g, fat 21 g, saturated fat 13g, fibre 1g, salt 1.33 g

Latest comments and suggestions

• Gillian

  01 November 2007

  Gillian rated and commented on this recipe

  

  Tried baking this for Halloween to bring into work. Was a BIG hit!! Thanks

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• tatter

  01 November 2007

  tatter rated and commented on this recipe

  

  made it yesterday, for my daughter's Hallowen party. The cake was an absolute hit, and as I still have a couple of pumpkins left, I think I'll make it again soon. More recipes like this!

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• kodeia

  02 November 2007

  kodeia commented on this recipe

  made it in cupcake cases for trick-or-treaters, and piped pumpkin faces onto them - all the kids loved them, will definitely make again!

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• San's food

  07 November 2007

  San's food commented on this recipe

  Made two of these for Halloween. They were well received. The cake was quite dense rather like a bread pudding. I doubled up on the spices as I love the smell and taste. Will make again.

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• Jane

  08 November 2007

  Jane commented on this recipe

  When I made this cake I had to cook it for an extra 10 minutes as it was nowhere near cooked after 30 minutes.

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• veronika

  08 November 2007

  veronika rated and commented on this recipe

  

  Beautiful cake! Doesn't dry up, instead remains moist and is even better on the second and the third day.

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• Lindsay

  08 November 2007

  Lindsay rated and commented on this recipe

  

  Easy and really good !

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• Trookle

  09 November 2007

  Trookle rated this recipe

  

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• Trookle

  09 November 2007

  Trookle rated this recipe

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• Stripyem

  14 November 2007

  Stripyem rated and commented on this recipe

  

  This was such a great cake to make, and unusual! Solid and pudding like but not too heavy when you ate it. The orange topping was fab! Loved by everyone.

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• Sliverwolf

  14 November 2007

  Sliverwolf rated and commented on this recipe

  

  I bought dark muscovado sugar (it was all they had left in my local supermarket) and accidently bought a ruby grapefruit instead of an orange (don't ask!). However the cake still tasted and looked fabulous although it took twice as long to cook than the recipe said (this could be due to my ancient oven). I also had to freeze about two thirds of it as there is only the two of us but those bits we've defrosted still taste marvellous and I tried having it with custard instead of the frosting which was very warming and wintery.

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• Nemnem

  14 March 2008

  Nemnem rated and commented on this recipe

  

  The best cake I have ever made or eaten. Everyone loved it! and it definatly makes 15 'generous' servings. I might cut it in to a few more next time.

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• mimisardine

  17 March 2008

  mimisardine rated and commented on this recipe

  

  Absolutely delicious. So, so good. It's better than carrot cake for sure. Would definitely work well as a cupcakes. I agree though that it really needs more than 30 minutes as it is quite a wet batter. 40-45 is probably more apt.

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• diane vdh

  08 September 2008

  diane vdh commented on this recipe

  I make this with butternut squash as suggested, and everyone that has tried it loves it. If using pumpkin from halloween i found it very fiddly. Great if you have a magimix. One of the best cakes ever.

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• Mika Bertram

  16 September 2008

  Mika Bertram rated and commented on this recipe

  

  This is fantastic but I found the bakingtime too short and had it for 50 miutes in the oven!

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• sophieew

  03 October 2008

  sophieew commented on this recipe

  Really delicious and easy. I made as fairy cakes and got 30 in total. Rather than using the topping I sprinkled a few pumpkin seeds on top of each one - a nice little bit of crunch.

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• welshcake

  04 October 2008

  welshcake commented on this recipe

  Really delicious and easy to make, but took longer than the cooking time given..closer to 45mins did it. Very tasty! :o)

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• Co

  08 October 2008

  Co rated and commented on this recipe

  

  This is delicious, we have a glut of pumpkins from the allotment and this will be a new addition to favourite pumpkin recipes! It took a bit longer to cook - my oven is very old- and I left off the frosting as I wanted it to keep for a few days - it keeps well - will be making again soon.

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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) pumpkins or butternut squash flesh, grated

FOR DRENCHING AND FROSTING

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

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Difficulty and servings

Cuts into 15 generous portions

Preperation and cooking times

Prep 20 mins

Cook 30 mins

(without frosting)

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) pumpkins or butternut squash flesh, grated

FOR DRENCHING AND FROSTING

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

Per serving (15 slices)

408 kcalories, protein 5g, carbohydrate 52g, fat 21 g, saturated fat 13g, fibre 1g, salt 1.33 g

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