Halloween is synonymous with pumpkins so why not take advantage of this and make a tasty pumpkin-based treat?
BBC Good Food’s Halloween pumpkin cake is perfect for guests or trick-or-treaters – some might say it’s spookily good.
The four-strp recipe is an “easy” bake, according to the Good Food team, so would be a fun baking activity to get young kids involved in this week.
It makes 12 generous portions and takes just 20 minutes to prepare.
The Good Food team said: “Like carrot cake? Then try using up your leftover pumpkin in this ghoulishly good pumpkin Halloween cake for a sweet treat that won’t trick your guests.”
READ MORE: Princess Kate and Prince William’s favourite meal – delicious and easy recipe
Ingredients
For the cake
300g self-raising flour
300g light muscovado sugar
3 tsp mixed spice
2 tsp bicarbonate of soda
175g sultanas
½ tsp salt
4 eggs, beaten
200g butter, melted
zest 1 orange
1 tbsp orange juice
500g (peeled weight) pumpkin or butternut squash flesh, grated
For drenching and frosting
200g pack soft cheese
85g butter, softened
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Method
1. Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. Add the flour, sugar, spice, bicarbonate of soda, sultanas and salt to a large bowl and stir.
2. 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 minutes, or until golden and springy when touched.
3. To make the frosting, beat together the cheese, butter, icing sugar, orange zest and one tsp of the juice till smooth and creamy, then put in the fridge. When the cake is done, cool for five minutes then turn it onto a cooling rack. Use a skewer to prick all over and drizzle with the rest of the orange juice while it is still warm. Leave it until it is completely cool.
4. You can trim the edges of the cake if you like. Give the frosting a quick beat to loosen and then use a palette knife to spread over the top of the cake in peaks and swirls. For those baking ahead, keep it in the fridge then take out as many pieces as you want around 30 minutes before serving. Will keep covered for three days in the fridge.
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