Halloween pumpkin cake

Halloween pumpkin cake

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(114 ratings)

By

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Cooking time

Prep: 20 mins Cook: 30 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per serving (15 slices)

kcalories
408
protein
5g
carbs
52g
fat
21g
saturates
13g
fibre
1g
sugar
37g
salt
1.33g

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 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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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.

Recipe from Good Food magazine, October 2007

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Comments

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evie0210's picture

This is a wonderful recipe. The cake is moist and has so much flavour. It was also easy to do. It has gone down a treat!

susannahgrammar's picture
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I can only agree that this is a moist, flavourful and most importantly really easy cake recipe. I also had the experience that it needed 15 plus minutes more than the stated baking time, and the frosting was unfortunately a disaster - runny (but tasty), then far far too sweet after trying to thicken it up with icing sugar. Maybe it is because I used a discounted cream cheese? Anyway, will try the icing again someday but the cake is also lovely, and far less rich, without.

denmau123's picture
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Yummy! Can't wait to share with tonight's trick or treaters! Used half the recipe and made 18 buns. In oven for 25 mins. Perfect!

francesbray's picture

This is really yummy, but takes alot longer than 30 min in the oven. i had to cover mine in foil and bake for nearly an hour. Really tasty and moist.

joannepd's picture
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Made muffins and iced with a thick orange and lemon glace icing. Moist and spicy and made a nice change from carrot cakes.

milla_moo's picture
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This recipe is fab! I made fairy/cupcakes instead of one large cake but it still worked brilliantly and didnt take as long to bake. Instead of the frosting I used orange glacé icing - only because I didn't have the correct ingredients for frosting, but went down a treat. Lovely moist and tasty recipe i will definitely be making them again

rachelwoolas1's picture
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Totally gorgeous and so simple to make.......Lush!

emmabuckley's picture
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Made this cake for work colleagues and it was very popular! As others have said, it needed longer than 30 minutes in the oven - I gave it 45 and it was just right. The cake is lovely and moist, the pumpkin adds to the moisture but you really can't taste the flavour. It made a lovely big tray bake - I cut it into 18 portions and they were still on the generous side!

The frosting ended up more like a sauce, even after doubling the amount of icing sugar and putting it in the fridge for an hour! If I were making it again, I'd leave out the orange juice and zest and try it with orange or vanilla essence instead.

nicsawalker's picture

This cake turned out lovely and moist but only after 55 minutes in the oven! the frosting went very runny too even with extra icing sugar and time in the fridge... was more of a cream than frosting.

hampsthwaitebakery's picture

Just Brill!!

cecileb's picture
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Lovely light, moist cake. My 4 year old helper added the juice of the whole orange to the batter instead of 1 tablespoon, maybe this added to the moistness. Will definitely make again, but probably without the frosting as we found it a bit rich.

pdavah's picture
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Much better when it has been in the freezer for at least seven days.

pdavah's picture
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An excellent cake, but is better, much better, for spending at least 7 days in a freezer.

rubyhurry's picture
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Absolutely amazing! When making it, I thought that 500g of butternut squash was way too much, but once it was made, it was delicious, my sister who usually despises any cakes with something 'healthy' in was totally won over by the creation. Of course I didn't tell her it had butternut squash in until she had complemented me on it!

erica79's picture
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Excellent! The orange butter icing is delicious! I live abroad so had to substitute the mixed spice for 2 garam masala and 1 cinnamon, sounds weird but tasted great. Also the recipe works with a mix of white and cane sugar if you dont have muscavado.

lindalu's picture
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this cake is amazing! Simple to make, very rich but with a fresh taste, I had to cook mine much longer because the pumkin was defrosted and much more watery, but the result was great. I also added chopped roasted hazelnuts as a topping, they went very well, a great success!

01cookingmammax4's picture
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Wow!! Even better than a carrot cake!! This one will be an all time favourite with all the family!!

francesca338's picture
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really nice cake, tasted even better next day but didnt ice straight away, moist and everyone loved it , have made it twice already and will definately make it again

urbanwomble's picture

Lovely moist and dense cake. I had to use a slightly smaller tin which made the cake taller but nevertheless it was delicious! It was easy to make and the icing was yummy too, although I might use less icing next time as the cake had a smaller surface area due to smaller tin. I also had to cook it for nearly an hour. You'd never know it had pumpkin in it!!

ellenvernon's picture
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Very good recipe - makes a huge cake so could easily half the quantities or freeze half the cake. Very moist, good texture, good spice level, keeps very well. I did not bother with the frosting - it just didn't really need it. Children hate pumpkin and pumpkin pie but loved this!

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