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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.

Per serving (15 slices)

408 kcalories, protein 5g, carbohydrate 52g, fat 21 g, saturated fat 13g, fibre 1g, salt 1.33 g

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Results 21-40

• Jane

  28 October 2008

  Jane rated and commented on this recipe

  

  Really delicious moist cake, I made mine in a smaller, deeper tin 20cm square as thats all I had, it took an hour to cook but was fabulous

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• bonnie

  30 October 2008

  bonnie rated and commented on this recipe

  

  What a yummie cake, so easy to make the toddlers enjoyed helping too. I omitted to sultanas (for husband and eldest sons sake) but this cake was still so tasty and moist. I cut this cake up into 16th and the slices were more than adequate. In total it took 50mins to cook perfect. I had never eaten pumpkin until i made this cake so i was rather reluctant . It looks like carrot cake has the consistency on banana cake, tastes of orange but is made from pumpkin (thats 4 out of your 5 a day in 1 slice) a definate winner in my house of fussy eaters . A must for everyone.

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• laurab

  31 October 2008

  laurab commented on this recipe

  I must have done something wrong. the cake turned like a soap with pumpkin flavour. yuk! maybe the batter was too liquid? any ideas why this may have happened?

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• mother*ship

  31 October 2008

  mother*ship rated and commented on this recipe

  

  Laurab - did you forget the eggs? or use plain flour instead of self-raising? Better luck next time! Having just eaten a slice I've decided I like pumpkin cake more than pumpkin pie and it's a lot less time consuming to make. Yummy!

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• CookingQueen

  31 October 2008

  CookingQueen commented on this recipe

  I made this for my school cooking class. The specification we were given was a recipe suitable for Halloween. It turned out fantastically even though my family thought they didn't like pumpkin! The only problem i found was the frosting needed an awful lot more icing sugar than stated because it wasn't stiff enough but add icing sugar until it is the consistancy of butter icing. Lovely.

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• Lynda Poyroo

  01 November 2008

  Lynda Poyroo rated and commented on this recipe

  

  Really tasty. Reminded us of the texture of jamaician ginger cake so we are going to add some ginger to the next one.

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• Lynda Poyroo

  01 November 2008

  Lynda Poyroo commented on this recipe

  I forgot to say that it took an hour to cook, rather than 30 minutes. You just need to keep checking it. We have n't put any frosting on it and it is still lovely.

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• Lu_C

  01 November 2008

  Lu_C commented on this recipe

  Yummytastic! It needed to be cooked for about 10 mins longer (maybe more, I forget) and I didn't have an orange in the house so used orange essence instead. I'll do this again for sure - and not just for Halloween :)

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• Lisa

  02 November 2008

  Lisa commented on this recipe

  Made this cake and i though it was delicious my frosting for the top sis not work vey good it was a little thin but this did not spoil the taste it was gorgeous.

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• Sam

  02 November 2008

  Sam rated and commented on this recipe

  

  Made this for Halloween party and everyone loved it! I did have to lie to my cousin to get her to try it (told her it was carrot cake!) but she absolutely loved it but did admit she wouldn't have tried it if she'd known it was pumpkin. Now they all want the recipe!

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• indi

  02 November 2008

  indi commented on this recipe

  Absolutely fabulous! Beautifully moist and light. No one could believe it was pumpkin!

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• Jeanie

  03 November 2008

  Jeanie rated and commented on this recipe

  

  Five stars from me. Made this cake on Saturday and it's still lovely and moist today. Cake took about 50mins not 30. I took some to work and everybody really enjoyed it and said it was light considering it looked like quite a heavy cake. Will definaty make again. x

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• Cakes Galore!

  03 November 2008

  Cakes Galore! rated and commented on this recipe

  

  Made this for my work colleagues and they are all raving about it! Again found it took longer to cook than stated, but tasted fantastic. Will be making it again!

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• HARRYS MUM

  06 November 2008

  HARRYS MUM rated and commented on this recipe

  

  MADE WITH BUTTERNUT SQUASH WHICH WAS A BIT FIDDLY TO GRATE BUT WAS WORTH THE EFFORT - THIS HAS GOT TO BE THE BEST CAKE I HAVE EVER MADE - I EVEN IMPRESSED MY MUM!

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• rebecca

  07 November 2008

  rebecca rated and commented on this recipe

  

  This cake is very yummy Its very easey to make and freezes well.

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• TraceyB

  07 November 2008

  TraceyB rated and commented on this recipe

  

  I used Buttenut Squash, Castor Sugar a made it in the Cake Cases for a Ghost Investigation on Halloween, and it was YUMMY!! In the cases, they take about 10-5 minutes in the oven at the temperature in the recipe and I got loads of comments saying how nice it was. I only used Castor as I couldn't get the one stated, and I used Butternut as I had 1 from college and work. I also didn't use the frosting in the recipe, I used Icing Sugar, and it was still lovely.

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• diane vdh

  07 November 2008

  diane vdh commented on this recipe

  it does take longer than stated by my experience 5 mins more, if you fall short on the weight of pumpkin or butternut squash i made it up with walnuts really tasty.

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• Kathryn Tench

  07 November 2008

  Kathryn Tench rated and commented on this recipe

  

  This recipe is absolutely delicious-even the children couldn't get enough of it! Very easy to make, just added another 10 mins onto the cooking time. Will certainly be making again.

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• welshy

  09 November 2008

  welshy rated and commented on this recipe

  

  Beautiful, I made some to take into work and everyone liked it :o)

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• lee lee

  10 November 2008

  lee lee commented on this recipe

  Me and my daughter made this on halloween after hollowing out her pumpkin. It was absolutely gorgeous - probably best cake I have ever made.Took about 45 mins to bake though, but so moist. It doesn't last long!

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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
• 175g sultanas
• ½ tsp salt
• 4 eggs , beaten
• 200g butter , melted
• zest 1 orange
• 1 tbsp orange juice
• 500g (peeled weight) pumpkins 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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Difficulty and servings

Cuts into 15 generous portions

Preparation and cooking times

Prep 20 mins

Cook 30 mins

(without frosting)

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) pumpkins 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

Per serving (15 slices)

408 kcalories, protein 5g, carbohydrate 52g, fat 21 g, saturated fat 13g, fibre 1g, salt 1.33 g

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