Halloween pumpkin cake

Name: Halloween pumpkin cake
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 15
Cuisine: Global
Ingredients: 300 grams self-raising flour; 300 grams light muscovado sugar; 3 teaspoons mixed spice; 2 teaspoons bicarbonate of soda; 175 grams sultanas; 1 teaspoons salt; 4 eggs, beaten; 200 grams butter, melted; 1 zest orange; 1 Tbsp orange juice; 500 grams (peeled weight) pumpkin or butternut squash flesh, grated; 200 grams pack soft cheese; 85 grams butter, softened; 100 grams icing sugar, sifted; 1 zest orange and juice of half

Halloween pumpkin cake takes approximately 50 minutes from beginning to end. This recipe covers 11% of your daily requirements of vitamins and minerals. This dessert has 436 calories, 8g of protein, and 21g of fat per serving. This recipe serves 15. A mixture of orange juice, butter, orange zest, and a handful of other ingredients are all it takes to make this recipe so tasty. Halloween will be even more special with this recipe. If you like this recipe, take a look at these similar recipes: Halloween Chocolate Pumpkin Cake, Easy Halloween Pumpkin Cookie Cake, and Halloween Pumpkin Stew.

Instructions

Heat oven to 180C/fan 160C/gas

Equipment you will use

Oven

Butter and line a 30 x 20cm baking or small roasting tin with baking parchment.

Ingredients you will need

Butter

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.

Ingredients you will need

Baking Soda

Orange Zest

Golden Raisins

Pumpkin

Butter

All Purpose Flour

Juice

Sugar

Egg

Salt

Equipment you will use

Bowl

Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.

Equipment you will use

Oven

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.

Ingredients you will need

Orange Juice

Powdered Sugar

Orange Zest

Frosting

Butter

Cheese

Juice

Equipment you will use

Wire Rack

Skewers

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 in peaks and swirls. If youre making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge.

Ingredients you will need

Frosting

Spread

Equipment you will use

Palette Knife

Equipment

Ingredients

Servings:

300grams

self-raising flour 300grams

light muscovado sugar 3teaspoons

mixed spice 2teaspoons

bicarbonate of soda 175grams

sultanas 1teaspoons

salt 4

eggs, beaten 200grams

butter, melted 1

zest orange 1Tbsp

orange juice 500grams

(peeled weight) pumpkin or butternut squash flesh, grated 200grams

pack soft cheese 85grams

butter, softened 100grams

icing sugar, sifted 1

zest orange and juice of half

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.