Halloween pumpkin cake

Halloween pumpkin cake

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(128 ratings)

Prep: 20 mins Cook: 30 mins

Easy

Cuts into 15 generous portions
Like carrot cake? Then try using up your leftover pumpkin in this clever traybake for Halloween

Nutrition and extra info

  • Freezable

Nutrition: per serving (15 slices)

  • kcal408
  • fat21g
  • saturates13g
  • carbs52g
  • sugars37g
  • fibre1g
  • protein5g
  • salt1.33g
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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
      Bicarbonate of soda

      Bicarbonate of soda

      Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

    • 175g sultanas
    • ½ tsp salt
    • 4 eggs, beaten
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 200g butter, melted
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • zest 1 orange
      Orange

      Orange

      or-ange

      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • 1 tbsp orange juice
    • 500g (peeled weight) pumpkin or butternut squash flesh, grated

    For drenching and frosting

    • 200g pack soft cheese
    • 85g butter, softened
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 100g icing sugar, sifted
    • zest 1 orange and juice of half
      Orange

      Orange

      or-ange

      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    Method

    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.

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    Comments, questions and tips

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    likalu1
    2nd Nov, 2013
    Delicious! Easy to make and end result fab. Very moist and I loved the frosting, thought it complemented the cake perfectly. Will be making this again!
    cakeyjay
    30th Oct, 2013
    Brilliant cake. I believe I have the secret to success! - I think you need to get rid of as much excess water as possible to make sure it is light and spongelike and that it takes the cooking time stated. I used pumpkin that had been scraped out the day before ; because of this there was a lot of excess water as time had made it go quite pulpy, so I squeezed as much as possible of the liquid out and discarded this, weighed it and used a hand blender rather than grated (could not grate anyway because it had turned soft and pulpy) This was very successful, the cake took the exact time the recipe stated in my fan oven and was actually slightly overdone, but was a good excuse to eat the edge pieces straight away !! Amazingly light and very tasty - used a few chopped crystalised ginger pieces and made up the rest of the weight with raisins in place of the sultanas. I won't bother icing it at all, I really don't think it needs icing or frosting - could even make it over rich as it already has loads of flavour. Love it, may even make a second one to take to work as my daughter has come home with a second pumpkin she now wants to carve!
    Jo Goddard
    28th Oct, 2013
    this is a great recipe although i did use 2 swiss roll trays (30x20cms each) and baked for 50 mins. i used Betty Crocker Vanilla icing between the layers and on top. it was fantastic. i had lots of good comments at my Halloween party. i would recommend using BC - ok its probably not super healthy but so easy.
    charlene25
    28th Oct, 2013
    Great cake recipe! Baking time took like 20 min more than it was suggested and because the top of the cake was browning quickly, I simply placed a sheet of foil on top and carried on cooking until done. The end result was super - the cake turned out very moist and the orange frosting, paired really nicely with the cake.
    Mmm_cake
    27th Oct, 2013
    Thoroughly disappointed! Read thro the previous comments and picked up some tips, ie baking times, runniness of icing, using full fat cheese etc, and so I made sure I followed these suggestions... Cake batter was ridiculously runny so I thought best not to risk baking a whole cake and to instead bake 24 cupcakes like another person suggested. An hour later, they still didn't appear cooked, rather soggy looking inside, so turned down the temp a tad and left for another hour - still soggy! Frosting also waste of time. Added 300g icing sugar as someone suggested to thicken up the "syrup" that the recipe created. It was ok, not great, left in fridge whilst cakes cooked. When they were cool I added the icing - half a dozen cupcakes in and the icing is becoming runnier and runnier. Complete waste of space, cannot use in lunch boxes as will just create a sticky mess, only suitable for leaving in fridge and serving immediately with a cup of tea and then hoping everyone eats them before they melt again!! Waste of an afternoon! Will try harder to find the other recipe I had for pumpkin cake!!
    tanyarhodes
    23rd Oct, 2013
    Fantastic, i had to bake for a little longer than stated (but knew this from the tip) and it was a very moist and flavourful cake! Cut mine into the shape of a pumpkin for Halloween and roasted the pumpkin seeds (splash of oil and 15mins in the oven) to decorate.
    disneydani
    13th Oct, 2013
    Has anyone tried freezing this cake?
    Cork home ec teacher
    11th Oct, 2013
    I made 24 muffins with this recipe ( place batter in jug to pour out as its very wet). They took about 25 mins to cook fully. They really are amazing!! So moist and taste wonderful. I'm making them with my class for Halloween. I did however, find the icing very runny. Next time I'll make it this way... 100g of soft cream cheese, 100g butter, 450g icing sugar, zest of one orange, 1tablesppin of juice... I'll let you know how it goes
    jeanlovesbeads
    20th Aug, 2013
    5.05
    Delicious! I improvised on the mixed spice as I didn't have any (used a tsp each of nutmeg, ginger and cinnamon). I used raisins instead of sultanas and topped with buttercream icing as I didn't have any cream cheese! It took more than twice as long as stated to cook (75 minutes) but it was WONDERFUL !
    Romy93
    1st Jul, 2013
    This is honestly the best cake I have ever eaten. I make it with butternut squash because pumpkin is hard to find outside of October, and it has become a family favourite. I also make it with standard buttercream rather than the cream cheese one because I prefer the taste. I will be making this cake forever now.

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