Frosted Pumpkin Cake

I am do not really like Halloween but I do love cake, so I thought I would have a go at making a frosted pumpkin cake, I usually grow my own pumpkins and have made in the past pumpkin pie and pumpkin soup but this is my first go at a pumpkin cake. It will not be the last as the results are delicious, this recipe makes a rich cake with an orange cream cheese icing perfect for an afternoon treat.

Frosted pumpkin cake

Rich pumpkin cake with frosted filling and icing

You will need

Equipment

  • 2 x cake tins 6in-7in/15cm-17.5cm. (You can use 1 deep tin and then cut your cake in half this is what I use).
  • Grease proof paper to line cake tins
  • Large mixing bowl
  • Wooden spoon ( you can use an electric whisk)
  • Metal spoon
  • Sauce pan

For the cake

  • 10oz/300g self raising flour
  • 10oz/300g muscovado sugar (light or dark whichever you prefer)
  • 3 tsp mixed spice
  • 2 tsp bicarbonate of soda
  • 6oz/175g sultanas
  • 4 eggs beaten
  • 7oz/200g butter, melted
  • zest of one orange
  • Juice of one orange juice
  • 500g peeled weight pumpkin flesh grated

For the orange cream cheese frosting

There are lots of different ways to make cream cheese frosting, I like this simple recipe as it is straight forward.

  • 6oz170g Icing sugar
  • 9oz/250g cream cheese
  • Zest one orange
  • 1 tsp orange juice

Method

  1. Preheat the oven to 180C/350F/Gas 4.
  2. Grease cake tins with butter. Line the bottom of the cake tins with greaseproof paper.
  3. In a large bowl, mix together the flour, sugar, spice, bicarbonate of soda and sultanas
  4. Melt the butter then beat the eggs into the melted butter, add the orange zest and juice, the pour into the bowl and mix with dry ingredients till combined.
  5. Add in the grated pumpkin and mix well
  6. Pour the mixture equally between the two cake tins and level off the top with a spatula
  7. Place in the oven and bake for about 30 minutes, or until the cakes spring back when pressed gently with a finger
  8. Remove from the oven and take them out of the tins after about 5-10 minutes.
  9. Place them on a wire rack and prick all over the top of each cake and drizzle with the rest of the orange juice. Leave to cool completely (for about half an hour).
  10. Make the cream cheese frosting and filling by creaming the cream cheese and icing sugar together in a bowl, add in the orange zest and orange juice and mix till smooth and creamy. You can control the consistency by adding more or less icing sugar.
  11. Turn one of the cakes on its head and spread with the frosting then sandwich the other cake on top. Add more frosting onto the top of the cake.
  12. Serve and enjoy
  13. If making it ahead of time keep in the fridge. It will keep for 3 days.

If you do not like cream cheese then make orange butter cream icing and use in place of the frosting.

frosted pumpkin cake

Made to share

 

Frosted pumpkin cake

Slice and serve as a treat any time of day

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