Pumpkin Cake



I absolutely love the latter part of the year, even more so now that I have Joseph. I go into ultimate annoying Mum mode and get so excited over the all of the festivities that Winter has to offer. For me, more than anything, it signifies occasions when the family can come together and I want that to always be the case as Joseph, and anymore that I may have get older.


So here we are, starting with Halloween. As I sit here, my house is decorated, we have a huge Pumpkin ready to be carved that we picked from a farm this morning and over the next week me and little man will be doing some Halloween crafts together. Since Joseph was an early age I have loved our bonding over arts and crafts and now that he is a little older he has started to help me with some baking. The other day we made our very own ‘Pumpkin Cake’and it tasted so nice I had to share. A perfect use for any left over Pumpkin after you have carved yours! The idea of it may not be so convincing but basically, it tastes like carrot cake, so if you love that your gonna love this. I’m a bit of a cheat really because I used Butternut Squash instead as the Pumpkin was too big for me to carry with Joseph but it tastes just the same, and I will be doing another one tomorrow with our left over Pumpkin.

You will need; For the cake 500g Pumpkin/Butternut Squash grated 300g self raising flour  300g light muscovado sugar, 3tsp mixed spice 2tsp bicarbonate soda, 175g sultanas, 1/2 tsp salt,  4 eggs beaten, 200g butter melted, zest 1 orange, 1tbsp orange juice


You will need; For the frosting, 200g soft cheese, 85g butter softened,  100g icing sugar sifted (but I didn’t bother) zest of 1 orange and juice of half. Food colouring (optional)

  1. Heat oven to 180C/fan 160C/gas 4. Butter and line a baking or small roasting tin with baking paper (although I didn’t bother) . 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, then mix with the dry ingredients till combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.img_5589img_5591img_5593
  2. To 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.img_5592
  3. If 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.


    PS – I have had formatting issues when publishing this, but I am by no means a perfectionist, or patient so take it as it is 😉

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