Make this ghoulishly good Halloween pumpkin cake for a sweet party showstopper. It’s great for using up leftover pumpkin and tastes similar to carrot cake.
Prep:20 mins
Cuts into 15 generous portions
For the cake300g self-raising flour300g light muscovado sugar3 tsp mixed spice2 tsp bicarbonate of soda175g sultanas½ tsp salt4 eggs, beaten200g butter, meltedzest 1 orange1 tbsp orange juice500g (peeled weight) pumpkin or butternut squash flesh, grated
STEP 1Heat 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.STEP 2Beat 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 minutes, or until golden and springy to the touch.STEP 3To 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.STEP 4If you like, trim the edges of the cake. Give the frosting 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. Will keep, covered, for up to 3 days in the fridge.
