Halloween pumpkin cake

Halloween pumpkin cake

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(112 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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hann77's picture
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I changed to half butternut squash & half pumpkin flesh and I also omitted the peel...very moist and yum. Will definately do this one again

johannemica's picture
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Beautiful cake but did take longer to cook than stated. Used mascarpone cheese for the topping and pomegranate juice (had no orange!!) then sprinkled flaked almonds on the top - lovely!

itybity's picture
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ive never ate pumpkin nor baked a cake!, i used a loaf tin so i could have 2 attempts n good job i did as the 2nd cake was superb, yummy n didnt last long, i was very pleased with it as was my 2yr old daughter who asked for "more cake please" :)

lovecandyfloss's picture

My son (7) made this for me (under instruction), very easy method and it tasted delicious. We used half dark muscovado an half light brown sugar. Also added a teaspoon of gingerbread syrup and a tablespoon of honey. It did take a long while to cook but definitely worth it!

vettymoo's picture
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GORGEOUS!!

whidders's picture
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I made this as an alternative too Pumpkin Pie at Halloween and my kids absolutely loved it, a good way to get some veg in. The frosting however was too sweet for everyone so next time I will make it plain. The quantities listed makes lots of cake so we gave some away and 3 people have asked for the recipe so it must be tasty.

izumii's picture
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-Made this with butternut squash as i didn't have the right pumpkin for baking with.
-Took an extra 15 minutes than recipe stated.
-Forgot to add the orange juice at the end after cooking. But didn't spoil the cake. Was still lovely and moist.
-Used 'Betty Croker's cream cheese vanilla icing' out of the tub, as didn't trust the recipe for the frosting here, after reading the bad reviews about it.
- Overall a good cake, will be taking it into work tomorrow!

embles's picture
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Only cooked for 35 mins, but probably needed longer. Should have read comments first! Turned out a bit puddingy, but still cooked through.
Also needed to add much more icing sugar to the frosting. More like 200g I think. I left out the orange zest from the frosting for personal taste, and was still very nice.
Would cook again next year!

schizofish's picture
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Toyotasmith - use the flesh, not the stringy bits with the seeds.

We had scooped out two pumpkins for the kids to decorate, so I was looking for a recipe to use up the flesh. This seemed good. I stuck the flesh in my food processor as I would not have been able to grate it, then squeezed out as much water as I could - 1kg of flesh before turned into 850g after squeezing! Had enough to make double the quantities, but only used 6 eggs instead of 8.

Turned out beautifully, and cooked in 30 minutes. Have frozen some for another day. Even my practically veg-phobic son gobbled it down and asked for more!

claireandstuart's picture
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Cake is yummy, but needs more spice for flavour. Also 100g icing sugar is nowhere neqr enough to make the frosting as thick as the recipe suggests, however once you get it right it is delicious and easy, even for me, who can't help but incinerate all food!

brunette_400's picture
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I made this cake last year, it is a fantastic recipe. I took the cake into school and it was very popular in the staff room. This is a moist and tasty cake. I am happy to see that the recipe is still here this year :-)

angemcshane's picture

Fab recipe. Mine also needed longer in the oven. I used some cinnamon in my icing :0)

purple_star's picture
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Lovely cake. Very moist and tasty. I didn't have the right size cake tin, so I used a slightly smaller, deeper one, which meant it took more like an hour to cook. Very nice however, and I'm sure would be even better in the correct size tin!

nickyshaw's picture
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I made the recipe with butternut squash, it's a great alternative to carrot cake, very moist and tasty - I added an extra teaspoon of cinnamon and a handful of coconut. Expected to have to freeze most of it and it disappeared before I could. No need for frosting unless making for a special occassion - will make it cupcakes for halloween. yummm.

aibamyu's picture
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Easy to make and so yummy!

toyotasmith's picture

I know this might sound stupid but I've never used pumpkin before and was just wondering what pieces you actually use to cook with. Do you use the stringy bit near the seeds or just the fleshy bit? Would like to make this for my little brother's birthday as it is on Halloween. Thanks for anyone's help

alisondavis's picture
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I make loads of cakes and this one has to be rated as one of the most successful I have ever made.A cross between carrot cake and bread pudding......scrumptious!

bugbabe's picture
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Awesome, couldn't tell the difference from a carrot cake but that is no bad thing. Gots lots of rave reviews too.

jburton's picture
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Oh and just to add i diddnt have a square tin so used my spring form 9" round tin and it was fine.

jburton's picture
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Amazing, truly amazing. I used Squash as we have so much of it growing, plus i didn't have sultanas so used currents instead.
My partner said it was like carrot cake as some of the other comments have said, and i agree with this.
It was really easy to make and smelt amazing, the, batter the oven when it was cooking and the finished article. The house smelt all lovely and welcoming. I will say though this took 55 mins to cook in my fan oven. After 30 mins i added 10 mins more and kept this up till cooked, needing just 5 mins more at the end. After the first 30 mins was up i also added some foil to the top of it as it was getting a bit dark and i was a bit worried, it turned out perfect.

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