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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jannet123's picture
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Really loved this recipe. Like carrot cake only better and made loads.Intended using the mixture for cupcakes but ran out of cases so ended up making about 12 cupcakes + a round cake (like half a victoria sponge).Iced the large cake with orange buttercream and froze most of the cupcakes.They froze really well and were almost as nice (and less guilt-inducing ) as the iced cake.

brionychristie's picture
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Delicious. I used some carrot as didn't have enough pumpkin, and it worked very well.

raqwilkinson's picture
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Totally delicious. I cut it in half, have frozen the other half as it's quite big and I don't want to get fed up with it. I also pushed some smashed up walnuts in the batter just as it was going into the oven and they worked a treat. Only thing is the icing was quite runny, I'll be more careful adding the orange juice next time.

west1871's picture
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Really lovely cake, very moist - took 50 mins in my fan oven.
I found that chopping the sultanas makes them not sink to the bottom of the mixture.
Luckily, when scooping out the pumpkin, I found that it came out all ready shredded..job done!
To sue B - did you use too much orange juice? if so use extra icing sugar to thicken it up again.

sbradley's picture

The cake was delicious and enjoyed by everyone who tried it. I will definitely make it again. However, my frosting was really runny, so much so that I couldn't speard it on the cake. We used it as a sauce instead and poured it over a piece of the cake in a dish. But does anyone know why it should have gone so thin?

applecrumble321's picture
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My mum made this cake for my sons birthday, and the whole family loved it.
Ended up making frosting twice though, the first time using the juice of half an orange, instead of 1 tsp, sloppy!!

monroe's picture
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I made this to take to a halloween party and everybody loved it. Even better than my usual carrot cake. Although I agree with other raters, it took longer than the 30 minutes to make, more like 50. Absolutely yummy

dutchsuzanne's picture
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Delicious cake, my family loves it! Easy to make, used 'speculaas kruiden' instead, as I am in The Netherlands.

puddingbowl's picture
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I have made this for a Halloween afternoon I'm hosting today. My casserole was too small so we had a bit of batter left over for a little thin tester cake which the flatmates had for dessert last night. Tastes great hot with a bit of icecream, really dense and puddingy. Took longer than stated to cook but that might just be our student cooker. Overall thought it tasted like a particularly nice spicy carrot cake. Looking forward to icing it today :D

vivwallace's picture
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This is a fabulous cake. It's quite easy to make and tastes delicious!
I took the cake to work this morning and it was all gone by lunchtime with loads of wonderful comments and requests for the recipe!
Need to make another one for home now

alisondavis's picture
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This was a total hit and was a welome break after making gallons of pumpkin soup!!
It did take an extra 10 minutes to cook though

noounoou's picture

I had to use Pure Organic spread instead of butter as my husband needs to be diry free and leave the frosting off and it still tastes lovely. What an excellent way to get your children to eat vegetables. Next time I will try in muffin cases ready for lunch boxes and ease for freezing.

dimbiwimbi's picture
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So easy to make, and turns out amazing. Took an extra 10 mins to cook, like carrot cake but better!

gurzelwummidge's picture
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Utterly yummy with, or without, the icing! Made it in two smaller cake tins and froze one of the cakes. Just as well as we would have eaten both if able!

cranstoun1's picture
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I made this recipe some years ago when it first came out with my son, fab cake which is very moist and tastes even better a few days later. Makes a huge cake so good for sharing, Going to make again this year for halloween!!!!!

workingmum's picture

I've made this every year since the recipe was published and it's delicious. One thing, don't use Light Cream Cheese, you'll just get a runny liquid instead of frosting!

bundysbird's picture

I made this for the children in my Nursery....didn't leave a crumb!! fantastic cake!

cookiemonster33's picture

Have made this several times, the cake always turns out fab but the frosting NEVER works! Usually end up with a runny sauce which tastes great but doesn't look good.

cookiemonster33's picture

Have made this several times, the cake always turns out fab but the frosting NEVER works! Usually end up with a runny sauce which tastes great but doesn't look good.

gervais's picture
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My mixture was hardly what the recipe calls a 'batter' but i agree with all the comments about the cooking time it is much longer . That said it is a great recipe and i would do it again, I am wondering if it is a tin size problem because even though the dimensions are correct my tin is not that deep so rather than overfill I made some muffins with the left over mix, these were great for lunch boxes.

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