Halloween pumpkin cake

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• Marbella cook

  16 October 2010

  Marbella cook rated and commented on this recipe

  

  I made the recipe with butternut squash, it's a great alternative to carrot cake, very moist and tasty - I added an extra teaspoon of cinnamon and a handful of coconut. Expected to have to freeze most of it and it disappeared before I could. No need for frosting unless making for a special occassion - will make it cupcakes for halloween. yummm.

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• Purple Star

  28 October 2010

  Purple Star rated and commented on this recipe

  

  Lovely cake. Very moist and tasty. I didn't have the right size cake tin, so I used a slightly smaller, deeper one, which meant it took more like an hour to cook. Very nice however, and I'm sure would be even better in the correct size tin!

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• Ange

  30 October 2010

  Ange commented on this recipe

  Fab recipe. Mine also needed longer in the oven. I used some cinnamon in my icing :0)

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• FrancesO

  30 October 2010

  FrancesO rated and commented on this recipe

  

  I made this cake last year, it is a fantastic recipe. I took the cake into school and it was very popular in the staff room. This is a moist and tasty cake. I am happy to see that the recipe is still here this year :-)

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• cantcook.com

  31 October 2010

  cantcook.com rated and commented on this recipe

  

  Cake is yummy, but needs more spice for flavour. Also 100g icing sugar is nowhere neqr enough to make the frosting as thick as the recipe suggests, however once you get it right it is delicious and easy, even for me, who can't help but incinerate all food!

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• schizofish

  31 October 2010

  schizofish rated and commented on this recipe

  

  Toyotasmith - use the flesh, not the stringy bits with the seeds. We had scooped out two pumpkins for the kids to decorate, so I was looking for a recipe to use up the flesh. This seemed good. I stuck the flesh in my food processor as I would not have been able to grate it, then squeezed out as much water as I could - 1kg of flesh before turned into 850g after squeezing! Had enough to make double the quantities, but only used 6 eggs instead of 8. Turned out beautifully, and cooked in 30 minutes. Have frozen some for another day. Even my practically veg-phobic son gobbled it down and asked for more!

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• Emily Jefferson

  31 October 2010

  Emily Jefferson commented on this recipe

  Only cooked for 35 mins, but probably needed longer. Should have read comments first! Turned out a bit puddingy, but still cooked through. Also needed to add much more icing sugar to the frosting. More like 200g I think. I left out the orange zest from the frosting for personal taste, and was still very nice. Would cook again next year!

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• Emily Jefferson

  31 October 2010

  Emily Jefferson rated this recipe

  

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• Izumii

  01 November 2010

  Izumii commented on this recipe

  -Made this with butternut squash as i didn't have the right pumpkin for baking with. -Took an extra 15 minutes than recipe stated. -Forgot to add the orange juice at the end after cooking. But didn't spoil the cake. Was still lovely and moist. -Used 'Betty Croker's cream cheese vanilla icing' out of the tub, as didn't trust the recipe for the frosting here, after reading the bad reviews about it. - Overall a good cake, will be taking it into work tomorrow!

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• Izumii

  01 November 2010

  Izumii rated this recipe

  

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• Lisa

  02 November 2010

  Lisa rated and commented on this recipe

  

  I made this as an alternative too Pumpkin Pie at Halloween and my kids absolutely loved it, a good way to get some veg in. The frosting however was too sweet for everyone so next time I will make it plain. The quantities listed makes lots of cake so we gave some away and 3 people have asked for the recipe so it must be tasty.

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• vetty.moo

  03 November 2010

  vetty.moo rated and commented on this recipe

  

  GORGEOUS!!

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• lovecandyfloss

  04 November 2010

  lovecandyfloss commented on this recipe

  My son (7) made this for me (under instruction), very easy method and it tasted delicious. We used half dark muscovado an half light brown sugar. Also added a teaspoon of gingerbread syrup and a tablespoon of honey. It did take a long while to cook but definitely worth it!

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• cup cake

  04 November 2010

  cup cake rated and commented on this recipe

  

  ive never ate pumpkin nor baked a cake!, i used a loaf tin so i could have 2 attempts n good job i did as the 2nd cake was superb, yummy n didnt last long, i was very pleased with it as was my 2yr old daughter who asked for "more cake please" :)

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• johannemica

  05 November 2010

  johannemica rated and commented on this recipe

  

  Beautiful cake but did take longer to cook than stated. Used mascarpone cheese for the topping and pomegranate juice (had no orange!!) then sprinkled flaked almonds on the top - lovely!

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• hann77

  09 November 2010

  hann77 commented on this recipe

  I changed to half butternut squash & half pumpkin flesh and I also omitted the peel...very moist and yum. Will definately do this one again

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• nessjjackson

  09 November 2010

  nessjjackson rated this recipe

  

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• nessjjackson

  09 November 2010

  nessjjackson rated this recipe

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• canarygirl

  09 November 2010

  canarygirl commented on this recipe

  This recipe is indeed easy but these ingrediants make a huge amount of cake batter and my cake took 1 hour to cook and it was still very moist. I didn't like the icing, it was too runny - i scrapped it off and make some with just cream cheese and icing sugar with the orange peel. I took some to work today and everyone loved it and my 3yr old grand-daughter couldn't get enough!

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• Ellen V

  14 November 2010

  Ellen V rated and commented on this recipe

  

  Very good recipe - makes a huge cake so could easily half the quantities or freeze half the cake. Very moist, good texture, good spice level, keeps very well. I did not bother with the frosting - it just didn't really need it. Children hate pumpkin and pumpkin pie but loved this!

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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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