Iced pumpkin cake cut into squares

Pumpkin cake

Name: Pumpkin cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Cuts into 15 generous portions
Cuisine: British
Ingredients: 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; 200g pack soft cheese; 85g butter softened; 100g icing sugar sifted; zest 1 orange and juice of half

Good Food team

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Cuts into 15 generous portions

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 4.8 out of 5.239 ratingsRate

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Make this ghoulishly good Halloween pumpkin cake for a sweet party showstopper. It's great for using up leftover pumpkin and tastes similar to carrot cake.

Freezable (un-iced)

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving (15 slices)

kcal408
fat21g
saturates13g
carbs52g
sugars37g
fibre1g
protein5g
salt1.33g

low

Method

step 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.
step 2

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 minutes, or until golden and springy to the touch.
step 3

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.
step 4

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.

RECIPE TIPS

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Pumpkins can vary dramatically in water content, so keep an eye on the cake towards the end of cooking – yours may take less or more time to cook through. If you’re not carving out a pumpkin this year butternut squash works brilliantly, too.

Recipe from Good Food magazine, October 2007

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A star rating of 4.8 out of 5.239 ratings

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