Knutsford Market Hall, Silk Mill Street, Knutsford WA16 6DF
Phone: 07979155605

Halloween Pumpkin Cake

 

Ingredients

 

For the cake

300g self-raising flour

300g light muscovado sugar

3 teaspoon of mixed spice

2 teaspoon of bicarbonate of soda

175g sultanas

½ teaspoon of salt

4 beaten eggs

200g melted butter

Zest of 1 orange

1 tablespoon of orange juice

500g (peeled weight) pumpkin or butternut squash flesh, grated

 

 

For the icing

200g pack soft cheese

85g butter, softened

100g icing sugar, sifted

Zest 1 orange and juice of half

 

Method

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. 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 mins, or until golden and springy to the touch.

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.

If you like, trim the edges of the cake. Give the icing 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. This Will keep, if covered, for up to 3 days in the fridge.