Halloween pumpkin cake

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• knitwit

  23 October 2009

  knitwit rated and commented on this recipe

  

  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

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• viv*97

  29 October 2009

  viv*97 rated and commented on this recipe

  

  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

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• puddingbowl

  31 October 2009

  puddingbowl rated and commented on this recipe

  

  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

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• Suzanne

  31 October 2009

  Suzanne rated and commented on this recipe

  

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

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• monroe

  01 November 2009

  monroe commented on this recipe

  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

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• monroe

  01 November 2009

  monroe rated this recipe

  

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• annie

  03 November 2009

  annie rated and commented on this recipe

  

  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!!

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• sue b

  03 November 2009

  sue b commented on this recipe

  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?

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• westy

  03 November 2009

  westy rated and commented on this recipe

  

  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.

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• Rachael

  04 November 2009

  Rachael rated and commented on this recipe

  

  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.

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• Briony

  04 November 2009

  Briony rated and commented on this recipe

  

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

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• Janet

  05 November 2009

  Janet rated and commented on this recipe

  

  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.

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• JOOLES

  09 November 2009

  JOOLES rated and commented on this recipe

  

  Amazing, truly amazing. I used Squash as we have so much of it growing, plus i didn't have sultanas so used currents instead. My partner said it was like carrot cake as some of the other comments have said, and i agree with this. It was really easy to make and smelt amazing, the, batter the oven when it was cooking and the finished article. The house smelt all lovely and welcoming. I will say though this took 55 mins to cook in my fan oven. After 30 mins i added 10 mins more and kept this up till cooked, needing just 5 mins more at the end. After the first 30 mins was up i also added some foil to the top of it as it was getting a bit dark and i was a bit worried, it turned out perfect.

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• JOOLES

  09 November 2009

  JOOLES commented on this recipe

  Oh and just to add i diddnt have a square tin so used my spring form 9" round tin and it was fine.

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• bugbabe

  17 November 2009

  bugbabe rated and commented on this recipe

  

  Awesome, couldn't tell the difference from a carrot cake but that is no bad thing. Gots lots of rave reviews too.

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• Sara Moore

  30 December 2009

  Sara Moore rated this recipe

  

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• janeyjane

  15 January 2010

  janeyjane rated this recipe

  

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• knitwit

  26 August 2010

  knitwit commented on this recipe

  I make loads of cakes and this one has to be rated as one of the most successful I have ever made.A cross between carrot cake and bread pudding......scrumptious!

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• toyotasmith

  09 September 2010

  toyotasmith commented on this recipe

  I know this might sound stupid but I've never used pumpkin before and was just wondering what pieces you actually use to cook with. Do you use the stringy bit near the seeds or just the fleshy bit? Would like to make this for my little brother's birthday as it is on Halloween. Thanks for anyone's help

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• Little Chef Team

  28 September 2010

  Little Chef Team rated and commented on this recipe

  

  Easy to make and so yummy!

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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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