Pumpkin cake
- Preparation and cooking time
- Total time
- + Cooling
- Easy
- Serves 12
Skip to ingredients
- 225ml rapeseed oilplus extra for the tin
- 175g sultanas
- 1 orangezested and juiced
- 200g self-raising flour
- 100g spelt flour
- 1 tsp baking powder
- 1 tbsp mixed spice
- 250g soft light brown sugar
- 50ml maple syrup
- 4 large eggs
- 350g pumpkin or butternut squashpeeled and grated (prepped weight 285g)
- 100g walnuts or pecanschopped (optional)
- 1-2 tbsp (optional) milk
ICING
- 100g slightly salted buttersoftened
- 300g icing sugar
- 100g soft cheese
- 2 tbsp maple syrupplus extra to drizzle
- 1 orangezested
- walnuts or pecansto decorate (optional)
Nutrition: per serving
- kcal622
- fat30.3g
- saturates7.6g
- carbs79.7g
- sugars60.3g
- fibre2.2g
- protein6.6g
- salt0.6g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Butter and line a 30cm x 20cm cake tin. Mix the sultanas with the orange zest and juice and put to one side.
step 2
Mix the flours, baking powder, mixed spice and sugar in a large bowl. Whisk the oil, maple syrup and eggs in a jug. Tip the wet ingredients into the dry and whisk for 1-2 minutes with an electric hand whisk until just combined. Tip in the sultanas with the juice and zest.
step 3
Gently fold in the pumpkin and nuts, if using. If the batter is very thick, add the milk to loosen. Scrape the batter into the prepared tin and bake for 30 minutes until a skewer inserted in the middle comes out clean. Leave to cool in the tin.
step 4
To make the icing, beat the butter until pale. Sieve in the icing sugar in batches, beating well between each addition. Beat in the soft cheese and maple syrup. Swirl the icing over the top of the cake with a palette knife. Decorate with the orange zest, a drizzle of maple syrup and a sprinkling of nuts, if using. Cut the cake into 12 squares. Will keep for three days in an airtight container in the fridge.
