Halloween Pumpkin Cake
Servings: 15 portions
Calories: 408kcal
Ingredients
For the cake
- 300 g Calbourne Water Mill self-raising flour
- 300 g light muscovado sugar
- 3 tsp mixed spice
- 2 tsp bicarbonate of soda
- 175 g sultanas
- ½ tsp salt
- 4 local eggs beaten
- 200 g Briddleford butter melted
- zest 1 orange
- 1 tbsp orange juice
- 500 g peeled weight Isle of Wight pumpkin or butternut squash flesh, grated
For drenching and frosting
- 200 g pack soft cheese
- 85 g Briddleford butter softened
- 100 g icing sugar sifted
- zest 1 orange and juice of half
Instructions
For the cake
- Preheat oven: 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking tin.
- Mix the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl.
- Beat the eggs into the melted butter and stir in the orange zest and juice.
- Combine with the dry ingredients and stir in the pumpkin.
- Pour the batter into the tin, bake for 30 minutes (until golden and springy).
- Cool for 5 mins then turn it onto a cooling rack.
- Prick all over with a fork/skewer and drizzle the rest of the orange juice over the cake while still warm.
- Leave to completely cool.
For the frosting
- Beat the cream cheese, butter, icing sugar, orange zest and 1 tsp of the juice together until smooth and creamy, pop in the fridge while the cake cools.
- Give the frosting a quick beat to loosen, using a palette knife/spatula, spread it over the top of the cake in peaks and swirls.
Notes
The cake will keep, covered, for up to 3 days in the fridge (remove from fridge 30 mins before serving).