Halloween pumpkin cake

Halloween pumpkin cake

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(112 ratings)

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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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mandylep's picture
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Easy and really good !

veronikak's picture
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Beautiful cake! Doesn't dry up, instead remains moist and is even better on the second and the third day.

jfenlon's picture

When I made this cake I had to cook it for an extra 10 minutes as it was nowhere near cooked after 30 minutes.

sansfoodfile's picture

Made two of these for Halloween. They were well received. The cake was quite dense rather like a bread pudding. I doubled up on the spices as I love the smell and taste. Will make again.

kodeia's picture

made it in cupcake cases for trick-or-treaters, and piped pumpkin faces onto them - all the kids loved them, will definitely make again!

tatter's picture
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made it yesterday, for my daughter's Hallowen party. The cake was an absolute hit, and as I still have a couple of pumpkins left, I think I'll make it again soon.
More recipes like this!

lorien's picture
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Tried baking this for Halloween to bring into work.

Was a BIG hit!!

Thanks

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