Pumpkin Cake

why make this recipe

Pumpkin cake is a delightful treat that fills the kitchen with the warm aroma of spices. It’s perfect for autumn gatherings, holidays, or any day when you want something sweet and comforting. This recipe combines the natural sweetness of pumpkin with a soft texture, making it a favorite among cake lovers. Plus, it includes ingredients that add nutrition, like pumpkin and nuts, which makes it a more wholesome option.

how to make Pumpkin cake

Ingredients

• 225ml rapeseed oil plus extra for the tin
• 175g sultanas
• 1 orange zested 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 squash peeled and grated (prepped weight 285g)
• 100g walnuts or pecans chopped (optional)
• 1-2 tbsp (optional) milk
• 100g slightly salted butter softened
• 300g icing sugar
• 100g soft cheese
• 2 tbsp maple syrup plus extra to drizzle
• 1 orange zested
• Walnuts or pecans to decorate (optional)

Directions

1. Preheat your oven to 180C/fan 160C/gas 4. Grease and line a 30cm x 20cm cake tin.
2. In a bowl, mix the sultanas with the orange zest and juice, then set aside.
3. In a large bowl, combine the self-raising flour, spelt flour, baking powder, mixed spice, and soft light brown sugar.
4. In a jug, whisk together the rapeseed oil, maple syrup, and eggs.
5. Pour the wet mixture into the dry ingredients and whisk for 1-2 minutes with an electric hand whisk until just combined.
6. Gently fold in the sultanas, followed by the grated pumpkin and any nuts if you’re using them. If the batter seems too thick, add 1-2 tablespoons of milk to loosen it.
7. Scrape the batter into the prepared tin and bake for about 30 minutes, or until a skewer inserted into the middle comes out clean.
8. Allow the cake to cool in the tin.
9. Meanwhile, make the icing. Beat the softened butter until pale. Gradually sift in the icing sugar, mixing well between additions. Then, mix in the soft cheese and maple syrup.
10. Spread the icing over the top of the cooled cake with a palette knife. Decorate with orange zest, a drizzle of maple syrup, and a sprinkle of nuts if desired.
11. Cut the cake into 12 squares. Store it in an airtight container in the fridge, where it will keep for up to three days.

how to serve Pumpkin cake

Pumpkin cake can be enjoyed on its own or served with a cup of tea or coffee. It also makes a great dessert when topped with a scoop of vanilla ice cream or whipped cream. For special occasions, you can add a few fresh orange slices or extra nuts on top for decoration.

how to store Pumpkin cake

To keep your pumpkin cake fresh, store it in an airtight container in the refrigerator. It should stay good for about three days. If you want to keep it longer, you can freeze individual slices. Just wrap them tightly in plastic wrap and place them in a freezer-safe bag.

tips to make Pumpkin cake

• Make sure your pumpkin or butternut squash is finely grated to ensure it mixes well with the other ingredients.
• If you like a stronger spice flavor, feel free to add a bit more mixed spice than the recipe calls for.
• Don’t skip the icing! It adds a wonderful sweetness and creaminess to the cake.
• Use fresh orange juice and zest for the best flavor.

variation

You can try adding chocolate chips or dried cranberries for a twist on this recipe. If you want a healthier version, consider using whole wheat flour instead of spelt flour.

FAQs

1. Can I use canned pumpkin instead of fresh?
   Yes, you can use canned pumpkin puree. Just make sure it is 100% pumpkin with no added spices or sugar.

2. Is this cake gluten-free?
   No, this recipe is not gluten-free. However, you can substitute the flours with gluten-free alternatives if needed.

3. Can I make this cake ahead of time?
   Absolutely! You can bake the cake a day or two in advance. Just store it covered in the fridge until you’re ready to serve.