Recipe: Pumpkin Cake with Cream Cheese Frosting

Mmm, the taste of Autumn! With Halloween right around the corner, it’s time to make tasty Autumn treats, and I can’t recommend this cake enough. It’s an Autumn take on carrot cake and this is my slight variation of the BBC Good Food Recipe here. Mine is smaller, with more citrus and spice, and a much more accurate cooking time.

Ingredients:

150g Self-Raising Flour
150g Light Muscovado Sugar
1tsp Cinnamon
1tsp Ground Ginger
½tsp Ground Nutmeg
1 tsp Bicarbonate of Soda
90g Currants or Sultanas (I used currants)
Pinch of Salt
2 Eggs, Beaten
100g Butter or Baking Spread, melted
Zest of 1 Orange
Juice of ½ Orange
250g Grated Pumpkin Flesh

100g Soft Cream Cheese
45g Unsalted Butter, Softened
85g Icing Sugar
Juice of ½ Orange

1. Heat oven to 180C/fan 160C/gas 4. Grease and line an 8 inch round cake tin. I used a loose bottomed tin, but it isn’t necessary.

2. In a large bowl, lightly mix the flour, sugar, spices, bicarb, currants and salt.

3. In a separate bowl, combine the beaten eggs and melted butter well. Add the orange juice and zest and beat again.

imag32454. Tip your egg and butter mixture into your dry ingredients, lightly beat. Add the grated pumpkin and beat again until well mixed. The mixture should be fairly loose. Tip into your baking tin and cook for approximately 45-50 minutes. After 40 minutes, check the cake by inserting a skewer into the middle. If it doesn’t come out clean, check again in 5 minutes. Despite being half the size, my cake took much longer to cook than as described in the BBC recipe, and it’s reviews also reflect this.

5. Once cooked, allow to cool in the tin for 5 minutes, before turning out and leaving to cool on a baking rack.

6. Meanwhile, beat together the cream cheese and icing sugar, adding a teaspoon of orange juice at a time until you reach a nice smooth, spreading consistency. Place in the fridge until your cake is cool.

imag32557. Frost your cake with the cream cheese mixture, cut yourself a big slice and enjoy. The cake will keep in the fridge for a couple of days, but is best eaten at room temperature, so leave your future slices to warm up a little from the fridge.

This is a very moist cake, with a (not at all unpleasant) almost gooey texture. I think the water content of the pumpkin creates this, but it keeps well, and tastes divine. Equally lovely with a cup of hot coffee as with warm spiced apple cider.

imag3257If you like carrot cake, I definitely would recommend you try this out – I know I’ll be baking another one soon!

For now, with love,
Ellen