Hallowe’en Pumpkin Cake

What you need…

•  300g self-raising flour

•  300g light muscavado sugar

•  3 tsp mixed spice

•  2 tsp bicarbonate of soda

•  175g sultanas

•  ½ tsp salt

•  4 eggs – beaten

•  200g butter – melted

•  Zest of 1 orange

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


For frosting… 

•  200g soft cheese

•  85g butter – softened

•  100g icing sugar – sifted

•  Zest of 1 orange and juice of half

How to make it…

1  Preheat oven to 180C/fan 160C/gas mark 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 and then mix with the dry ingredients until combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 minutes, or until golden and springy to the touch.


3 To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice until 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.


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.