Halloween Pumpkin Cake
Over a year ago
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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
- 1 orange, zest
- 1 tbsp orange juice
- 500g (peeled weight) pumpkin or butternut squash flesh, grated
- 200g pack soft cheese
- 85g butter , softened
- 100g icing sugar , sifted 1
- 1 zest of orange and juice of ½
Accompaniment
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Description
From BBC Good Food Website
Per serving (15 slices)
408 kcalories, protein 5g, carbohydrate 52g, fat 21 g, saturated fat 13g, fibre 1g, sugar 37g, salt 1.33 g
Method
Method
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1
Heat oven to 180C/fan 160C/gas 4.
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2
Butter and line a 30 x 20cm baking or small roasting tin with baking parchment.
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3
Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine.
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4
Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined.
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5
Stir in the pumpkin.
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6
Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
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7
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.
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8
When the cake is done, cool for 5 mins then turn it onto a cooling rack.
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9
Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm.
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10
Leave to cool completely.
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11
If you like, trim the edges of the cake.
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12
Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls.
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13
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.
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14
Will keep, covered, for up to 3 days in the fridge.
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