Pumpkin cake recipe
| Serves | 15 |
| Prep time | 30 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 30 minutes |
| Meal type | Dessert |
| Allergy list | Egg, Milk, Wheat |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold |
| Occasion | Casual Party, Halloween |
| Description | A moist cake (similar to carrot cake) that everyone will love - ideal for Halloween! |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 10.5oz self-raising flour
- 10.5oz light muscovado (brown) sugar
- 5 teaspoons mixed spice
- 2 teaspoons bicarbonate of soda
- 6.1oz sultanas
- ½ teaspoon salt
- 4 medium eggs
- 10oz unsalted butter (melted)
- 2 medium oranges
- 17.5oz pumpkins (finely chopped. It takes a long time to cut out)
Optional
- 7oz ricotta cheese (or another soft cheese)
- 3.5oz icing sugar (sifted)
Directions
Step 1
Line a 30 x 20cm baking tin with baking paper
Step 2
Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine.
Step 3
Beat the eggs into the melted butter (200g), stir in the orange zest and juice.
Mix with the dry ingredients till combined.
Stir in the pumpkin.
Step 4
Set the oven to 180C / 365F.
Pour the mixture into the tin and bake for 30 mins
Step 5
To make the Frosting:
Beat together the butter (85g), cheese, icing sugar, orange zest and 1 tablespoon of the orange juice until it is smooth and creamy, then set aside in the fridge.
Step 6
When the cake is has cooked, cool for 5 mins then turn it onto a cooling rack.
Prick it all over with a skewer, then (while still warm) drizzle the rest of the orange juice onto it.
Leave to cool completely.
Step 7
If you want, you can trim the edges of the cake for presentation.
Spread the frosting over the top of the cake.
If storing in a fridge, remove 30 minutes before serving.
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