Halloween pumpkin cake

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Results 41-60

• marianne

  11 November 2008

  marianne commented on this recipe

  I made this recipe with pumpkin and also with butternut squash. Both were really good, although i think pumpkin was slightly nicer as it seemed as if there were pieces of fruit in the cakes, i made individual cup cakes, and made 12 with half the recipe quantities. i iced them with some butter icing flavoured with orange and decorated with small pieces of fresh orange segments. My mother said they were so good they could win a prize, and just as good the day after. My daughter also made them at and got rave reviews. A really good recipe. Will definately make them again and again and again! Thank you Good Food

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• marianne

  11 November 2008

  marianne rated and commented on this recipe

  

  Sorry, got so over excited about this delicious cake that i forgot to give it a rating. Definately worth 5 Stars as it tastes so good but is so easy to make. Perfect!

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• moey

  11 November 2008

  moey commented on this recipe

  i made the cake for haloween and must say i uses butternut squash instead of pumpkin and it was a big success very moist and kept well in the fridge, everyone loved it and i will make it again and again rest assured

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• Beth

  17 November 2008

  Beth rated this recipe

  

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• Kat

  17 November 2008

  Kat rated and commented on this recipe

  

  Made this for Halloween absolutely delicious.

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• sarah bromley

  18 November 2008

  sarah bromley rated and commented on this recipe

  

  really tasty, a great seasonal cake, went down a storm. very similar to fruit cake but a bit more moist which is no bad thing. will definately make again.

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• chips4me

  19 December 2008

  chips4me rated and commented on this recipe

  

  I have been making this cake for a couple of years now and everyone absolutely loves it. I have used both pumpkin and butternut squash and it makes absolutely no difference to the cake. No one in our family likes traditional christmas cake so I make this recipe and give as gifts.

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• moey

  21 December 2008

  moey rated and commented on this recipe

  

  what a superb cake and so so easy, very moist and kept for a week in the fridge. was so delighted with it at halloween i am now getting it together for christmas and the house guests.

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• Lacath

  16 January 2009

  Lacath rated and commented on this recipe

  

  5 stars for this delicious cake. It has become a classic in my family. No one guesses what it is made of... Most of our friends think it's a kind of "pain d'épices". But i have noticed that you must not say there is pumpkin in it or some people will not even taste it... i make it with butternut because butternut keeps well so i always have one in the basement. Absolutely gorgeous, so moist, so tender, so sweet, so yummy! Cath

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• my_dunh

  19 April 2009

  my_dunh rated and commented on this recipe

  

  This cake is absolutely amazing, although I'll agree with Lacath that by mentioning pumpkin, a lot of people won't even try it!!! I left of the sultanas and added pecans and pumkpin seeds instead. It stays moist for ages. Yum!

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• janet

  25 July 2009

  janet commented on this recipe

  A neighbour has just given me 2 pumpkins so I am looking for different ways to use it. I am about to go and try out this recipe i hope it lives up to expectations, will rate it soon.

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• janet

  26 July 2009

  janet rated and commented on this recipe

  

  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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• Megan

  05 August 2009

  Megan commented on this recipe

  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.

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• Megan

  05 August 2009

  Megan commented on this recipe

  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.

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• bundysbird

  06 October 2009

  bundysbird commented on this recipe

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

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• Working Mum

  08 October 2009

  Working Mum commented on this recipe

  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!

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• scran

  13 October 2009

  scran rated and commented on this recipe

  

  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!!!!!

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• gurzelwummidge

  20 October 2009

  gurzelwummidge rated and commented on this recipe

  

  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!

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• pumpkin

  21 October 2009

  pumpkin rated and commented on this recipe

  

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

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• Noou Noou

  23 October 2009

  Noou Noou commented on this recipe

  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.

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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) 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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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) 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

Per serving (15 slices)

408 kcalories, protein 5g, carbohydrate 52g, fat 21 g, saturated fat 13g, fibre 1g, sugar 37g, salt 1.33 g

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