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–+ servings
Pumpkin cake

Moist and Spiced Pumpkin Cake That Steals the Show

This moist pumpkin cake is perfect for autumn, featuring warm spices and a delightful texture that makes it a must-try for Halloween celebrations.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 250 g Self-Raising Flour Ensure it's fresh for best results.
  • 200 g Light Muscovado Sugar Adds a delicious caramel flavor.
  • 2 tsp Mixed Spice Enhances warmth and depth.
  • 1 tsp Bicarbonate of Soda Check that it's not expired.
  • 150 g Sultanas Substitute with raisins if desired.
  • 1 pinch Salt Essential in sweet recipes.
  • 3 Eggs Use room temperature for better mixing.
  • 100 g Butter (Melted) Must be melted for even mixing.
  • 300 g Pumpkin or Butternut Squash (Peeled and Grated) The star ingredient.
For the Frosting
  • 200 g Soft Cheese Creates a creamy texture.
  • 100 g Butter (Softened) Ensure it’s at room temperature.
  • 250 g Icing Sugar No substitutes recommended.

Equipment

  • 30 x 20cm baking dish
  • Mixing Bowl
  • Whisk
  • Spatula
  • palette knife
  • skewer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (fan 160°C, gas mark 4). Generously butter a 30 x 20cm baking dish and line with parchment paper.
  2. In a large mixing bowl, combine self-raising flour, light muscovado sugar, mixed spice, bicarbonate of soda, sultanas, and a pinch of salt.
  3. In a separate bowl, beat room-temperature eggs into melted butter. Stir in the fresh orange zest and juice until smooth.
  4. Gently fold the wet mixture into the dry ingredients until just combined. Incorporate grated pumpkin or butternut squash.
  5. Pour the batter into the prepared baking dish and bake for approximately 30 minutes, or until golden and springs back when touched.
  6. Prepare the frosting by beating together soft cheese, softened butter, icing sugar, orange zest, and orange juice until smooth. Chill frosting.
  7. Check the cake by inserting a skewer; it should come out clean. Cool in the tin for 5 minutes, then invert onto a rack.
  8. Once cooled, trim the edges if desired, and spread the chilled frosting generously over the top of the cake.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 50gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 3000IUVitamin C: 4mgCalcium: 50mgIron: 2mg

Notes

Serve warm with vanilla ice cream or whipped cream for a delicious treat. Watch the baking time as it can vary based on the pumpkin's moisture.

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