In association with
Halloween pumpkin cake

Halloween pumpkin cake

  • 1
  • 2
  • 3
  • 4
  • 5
(129 ratings)

Prep: 20 mins Cook: 30 mins

Easy

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

  • Freezable

Nutrition: per serving (15 slices)

  • kcal408
  • fat21g
  • saturates13g
  • carbs52g
  • sugars37g
  • fibre1g
  • protein5g
  • salt1.33g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the cake

    • 300g self-raising flour
    • 300g light muscovado sugar
    • 3 tsp mixed spice
    • 2 tsp bicarbonate of soda
      Bicarbonate of soda

      Bicarbonate of soda

      Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

    • 175g sultanas
    • ½ tsp salt
    • 4 eggs, beaten
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 200g butter, melted
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • zest 1 orange
      Orange

      Orange

      or-ange

      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • 1 tbsp orange juice
    • 500g (peeled weight) pumpkin or butternut squash flesh, grated

    For drenching and frosting

    • 200g pack soft cheese
    • 85g butter, softened
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 100g icing sugar, sifted
    • zest 1 orange and juice of half
      Orange

      Orange

      or-ange

      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    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.

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    witchwind38
    4th Apr, 2013
    5.05
    So nice helped make it @ a party IT ALL WENT!!!! Good******
    jayney23
    31st Mar, 2013
    5.05
    Made this recipe with the kids and they absolutely loved it, despite claiming beforehand that there was no way that pumpkin cake could be nice. The cake was lovely and moist and very easy to make. The only complaint was that the frosting was a too runny, but this can be easily resolved. Will definitely be making this again.
    cmtodd
    12th Feb, 2013
    4.05
    I made into muffins and got 24. Beautiful even without frosting which is in the fridge, little too runny. Wish I'd read tip about using full fat cream cheese!! Will definitely try again
    dagmar2601
    5th Feb, 2013
    4.05
    Baked this tonight with my children 4 and 7 - they loved making and eating it - although my daughter first said that she would never eat cake with butternut squash!! Did not have any oranges so used a lemon instead. Also I did not have enough butternut squash so made the weight up with a carrot. I used slightly less sugar and it is still more than sweet enough But allover a lovely moist, yummy cake. Not so keen on the raisins. Would probably replace them with some walnuts next time.
    MelanieCyp
    1st Feb, 2013
    5.05
    Lovely; mine wasn't dense at all. It was lovely and fluffy and spongy but moist. I turned them into cupcakes and they baked in 25 min. I used plain flour and a teaspoon of baking powder alongside the baking soda and the remainder of the ingredients. I added more cinnamon and omitted the orange juice but added the zest. Used regular pumpkin. Also made the topping out of greek yogurt and icing sugar; they kind of had a more brunch muffin feel rather than desert feel as i didn't find them too sweet.
    vintageabbie's picture
    vintageabbie
    1st Dec, 2012
    5.05
    This was a huge success at work and for family! I used allspice instead of mixed, and my own buttercream icing instead of cream cheese, but the pumpkin and orange worked brilliantly! Was a lot of fun to make and delicious!
    lucyupinthesky
    30th Nov, 2012
    5.05
    Forgot to rate sorry!
    lucyupinthesky
    30th Nov, 2012
    5.05
    Made twice, both wonderful! Added carrots the second time 'cause I didn't have enough pumpkin flesh, a big hit all the same!! If you like it, try using crystallized ginger instead of raisins: delicious!!
    donnamcdowell
    17th Nov, 2012
    5.05
    This was delicious and a very big hit at a dinner party. I divided the batter and made two layers, making a little extra frosting to sandwich them together.
    marlyly89
    17th Nov, 2012
    5.05
    My first ever attempt at baking and boy this came out delicious! Was a huge hit in my house and would definitely make this again (and not just for halloween!). Very soft and moist and packed with flavour! Recommended 100%!

    Pages

    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.