Pumpkin cake recipe
|Prep time||30 minutes|
|Cook time||1 hour|
|Total time||1 hour, 30 minutes|
|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!|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 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)
Line a 30 x 20cm baking tin with baking paper
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 (200g), stir in the orange zest and juice.
Mix with the dry ingredients till combined.
Stir in the pumpkin.
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.
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.
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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