Pumpkin Cake

If you like carrot cake, then try using up your leftover pumpkin by baking this pumpkin cake for Halloween.

Ingredients

Pumpkin Cake

• 300g self raising flour
• 300g light muscovado sugar
• 3 tsp mixed spice
• 2 tsp bicarbonate of soda
• 175g sultans
• ½ tsp salt
• 4 eggs, beaten
• 200g butter, melted
• Zest of 1 orange
• 1 tbsp orange juice
• 500g (peeled weight) pumpkin, grated

Frosting

• 200g soft cheese
• 85g butter softened
• 100g icing sugar, sifted
• Zest of 1 orange
• Juice of half an orange

Method

1. Heat oven to gas mark 4, grease and line a 30cm x 20cm roasting tin with baking paper
2. Put flour, sugar, spice, bicarbonate of soda, sultans and salt in a bowl and mix.
3. Add the eggs, melted butter, orange zest and juice and add to the dry ingredients and add pumpkin, pour in the tin and bake for 30 mins.
4. To make the frosting, beat the soft cheese, butter, icing sugar, orange zest and 1 tsp of orange juice together until the mixture is creamy
5. Put the icing in the fridge for 5 mins.
6. When the cake is cooked place the cake on a rack to cool. Prick the cake with a skewer and pour the rest of the orange juice over the cake.
7. Stir up the frosting and then spread it on the cake with peaks and swirls