If you like our Carrot Cake, you must try this delicious seasonal Pumpkin Cake, it’s perfect for using up your Halloween pumpkin and it looks just as spooky too! This recipe creates a wonderfully moist and tasty cake, with a delicious orange icing drizzled over the top. You can also try it with butternut squash as an alternative.
For the cake...
230g light brown caster sugar
180ml Mellow Yellow Rapeseed Oil
4 medium eggs
230g grated pumpkin
1 large orange, finely grated zest
230g self-raising flour
1 rounded tsp bicarbonate of soda
1 heaped tsp cinnamon
For the icing...
1½ tbsp orange juice, approx.
275g icing sugar sieved
Orange food colouring gel
Preheat your oven to 180°C/160°fan.
Line a 20cm square baking tin with baking paper. Top tip: rub a drizzle of rapeseed oil on the sides to help stick the paper to the tin.
In a mixing bowl, sift together the flour and bicarbonate of soda. Put to one side.
In a large bowl, mix together your grated pumpkin, sugar, orange zest, sultanas, eggs, cinnamon, Mellow Yellow oil. Mix well together.
Add dry ingredients to the wet and mix until combined. Pour into your lined baking tin.
Bake for 45-50 minutes, or until soft and springy in the centre.
Leave to cool in the baking tin for 5 minutes, then take out the tin, peel off the baking paper and cool on a wire rack until completely cool.
To make the icing...
Beat together 200g icing sugar and orange juice until smooth, adding the orange juice a little at a time, until your icing gets to the desired consistency.
In a smaller bowl mix 75g icing sugar, a little orange juice and some orange food colouring to the same consistency as the white icing. Place the orange icing in a piping bag and spoon the white icing over the cake, spreading evenly to cover the top of the cake. To create the orange web, pipe a spiral onto the cake, starting from the centre.
With a cocktail stick, drag lines outwards from the centre to form a web pattern.