Nothing tastes like autumn more than the sweet and seasonal flavour of spiced pumpkin. With Halloween fast approaching it’s the perfect excuse for a cake! (As if we really needed an excuse)
So, after you’ve carved your pumpkins for the porch, save up the leftovers for this yummy treat. Fill your kitchen with autumnal aromas, and good luck spooking off the competition for the first slice!
Whether you’re hosting a party for the kids or it’s strictly adults only, this deliciously decadent tray-bake is sure to be a hit.
For the cake:
- 300g self-raising flour
- 300g light muscovado sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 2 tsp bicarbonate soda
- 150g sultanas
- Pinch of salt
- 4 eggs, beaten
- 200g melted butter
- Zest 1 orange
- 1 tsp orange juice
- 500g grated peeled pumpkin
For the drenching and frosting:
- 200g cream cheese
- 85g softened unsalted butter
- 100g icing sugar
- Zest 1 orange
- Juice of half an orange
- Prep: 20min
- Cooking: 30min
- Preheat your oven to 180C/fan 160C/gas mark 4.
- Grease a small roasting tray with butter or oil, alternatively, line with baking parchment.
- In a large bowl mix together all of the dry ingredients (minus the pumpkin and orange zest) for the cake and stir to combine.
- In a separate bowl beat the eggs; add cooled melted butter, orange juice and orange zest. Whisk to combine.
- Mix the wet mixture in to the dry ingredients until well combined. Gently stir in the grated pumpkin.
- Pour the batter in to your pre-prepared roasting tray and bake for 30 minutes, or until golden and a skewer comes out clean.
- Make the frosting by beating together the cream cheese, butter, icing sugar, orange zest and 1tsp of the orange juice until smooth and creamy. Set the frosting aside in the fridge.
- Once the cake is cooked, take it out the oven and allow it to cool for 5 minutes before turning it out on to a cooling rack.
- Prick the cake all over with a skewer and drizzle the rest of the orange juice over the cake while it is still slightly warm. Then allow it to rest and cool completely.
- Once the cake is completely cooled, remove the frosting from the fridge and give it a quick whisk to loosen.
- Using a pallet knife spread the frosting over the top of your cake.
TIP: The cake will keep fresh covered in the fridge for 3 days. Remove from the fridge 30 minutes before serving.