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.
You will need
- 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
- Preheat the oven to 180C/350F/Gas 4.
- Grease cake tins with butter. Line the bottom of the cake tins with greaseproof paper.
- In a large bowl, mix together the flour, sugar, spice, bicarbonate of soda and sultanas
- 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.
- Add in the grated pumpkin and mix well
- Pour the mixture equally between the two cake tins and level off the top with a spatula
- Place in the oven and bake for about 30 minutes, or until the cakes spring back when pressed gently with a finger
- Remove from the oven and take them out of the tins after about 5-10 minutes.
- 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).
- 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.
- 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.
- Serve and enjoy
- 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.