Pumpkin Halloween Cake Recipe
Ingredients:
- 300g self-raising flour
- 300g light muscovado sugar ( soft brown sugar)
- 3 teaspoons of mixed spice
- 2 tsp bicarbonate of soda
- 175g sultanas
- ½ teaspoon salt
- 4 eggs
- 200g butter
- zest 1 orange
- 1 tablespoon orange juice
- 500g of pumpkin flesh
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For the frosting:
- 85g butter
- 200g pack soft cheese
- 100g icing sugar
- zest 1 orange and juice of half
Equipment:
- Weighing scales
- Chopping board
- Small sharp knife
- Teaspoon
- Tablespoon
- Wooden spoon
- Electric whisk
- Baking tray 30 x 20 cm
- Large mixing bowl
- 2 small mixing bowls
- A grater
- A lemon squeezer
- Fork
- Cooling rack
- Palette knife
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Method:
- Heat oven to 180C or gas 4. Butter and line a 30 x 20cm baking tray.
- Put the flour, sugar, spice, bicarbonate of soda,
sultanas and salt into a large bowl and stir until it is mixed. - Melt the butter in the microwave for approximately 30 seconds or until runny.
- By using the grater to grate the zest of the orange, ask an adult for help. Then, using the lemon squeezer, juice the orange.
- Beat the eggs into the melted butter. Then, stir in the zest and the juice from the orange.
- Then add to the dry ingredients and stir until it combines.
- Cut the pumpkin into tiny pieces; always ask an adult for help using sharp knives.
- Add the pumpkin to the mixture and stir in.
- Pour the mixture into the tin and bake for 30 minutes until golden and springy. Ask an adult to put it in and take it out of the oven.
- To make the frosting, zest another orange; ask for help using the grate. Also, juice half of the orange with the lemon squeezer.
- Then, in a clean mixing bowl, beat the cheese, butter, icing sugar, orange zest, and 1 tsp of the juice until smooth and creamy.
- Put it in the fridge to keep it fresh and cool.
- When the cake is done, cool it for 5 minutes and turn it onto a wire cooling rack.
- Prick it all over with a fork and gently pour the rest of the orange juice on it while the cake is still warm.
- Then leave to cool
- Get the frosting out of the fridge when the cake has cooled down and stir gently. Using a palette knife, spread over the top of the cake.
- Keep it in the fridge until ready to eat.
- This cake will keep fresh enough to eat for three days!
