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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    erinkirby
    29th Oct, 2012
    5.05
    Wow, this cake is amazing!! Packed with flavour and moist as can be. Took some into work today which I do every Monday following a Sunday in the kitchen and was told this is one of the best cakes I've graced my colleague's desks with. Try it, you won't be disappointed!
    pattinghamkate
    29th Oct, 2012
    5.05
    Delicious. I left it without frosting and added an orange marmalade sticky glaze instead. We had it warm with custard last night, and cold with a cup of coffee this morning. I've cut some up and put into cake cases for trick or treaters over the next couple of nights. As others have said, the cooking did take longer - about 50mins for mine.
    mandafers
    25th Oct, 2012
    5.05
    Lovely cake! Made it in two tins to freeze one. Make sure to use full fat cream cheese as it comes out runny otherwise. Will always keep one of these in the freeer!
    juliedreynolds
    17th Oct, 2012
    I would agree about the length of time it takes to cook definitely not cooked after 30 mins still very liquid centre yet we used the correct size tin even after 50 mins too sloppy more likely nearer to 60 mins
    susanjwilson
    16th Oct, 2012
    5.05
    I've now made this recipe with my students with both pumpkin and butternut squash and its so tasty and moist. Both staff and students were impressed with the end product.
    bess2001
    14th Oct, 2012
    2.05
    i made this the other day, and am really disappointed with it ... it took over an hour to cook - my oven is fairly new and everything else works in it - i also found it a very heavy and dense cake .. my other half enjoyed it tho - just as well really as he is the one that is having to eat it - waste not etc im afraid i wont be making this one again
    tricity-bendix
    10th Mar, 2012
    5.05
    Amazing cake! Can't wait for Halloween to roll round again :)
    kirsteenoliver
    23rd Feb, 2012
    Great cake - with the cream cheese in the topping does it need to be stored in the fridge or will it be okay in box?
    thewhitecat
    11th Feb, 2012
    5.05
    This was a definite winner in my family - even with the fussy people who wouldn't touch it if they knew there were vegetables in it. It had the perfect balance of moistness and hold.
    claiprin
    5th Dec, 2011
    5.05
    I agree that it does need a good 50mins in the oven but it tastes amazing. I used butternut squash as it is easier to grate.

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