So go on then. How many times have you carved a pumpkin and don’t even bother to scoop out the insides? We’ve all done it but this year – like last, I scooped out enough to feed a small army and that was with just one daughterling. The other one didn’t even get her’s carved! Teenagers! So we have a whopper of a pumpkin to use and it’s the second week in November. So, I did what every good cake blogger does. I baked!
Every year I give my mum the pumpkin flesh as she makes killer chutney with it but this year I made a cake and still had plenty left over to share. This pumpkin cake is really moist and quite heavy. It’s a slow bake cake and is the kind you could use to stack for a tiered cake. Perfect for an October wedding cake maybe? Think of it as a carrot cake made with pumpkin. It’s topped with a cream cheese frosting – the recipe for which I got from Jane Curran, the food editor on Woman&Home. It’s the only cream cheese frosting recipe I use. It can’t be beaten. It also lasts a long time. Once decorated we were still eating this cake a week later and it was fine.
Pumpkin Cake recipe
350g plain flour
3 tsp cinnamon
1 tsp ground ginger
2 tsp bicarbonate of soda
300g unsalted butter
150g caster sugar
150g dark brown sugar
2 tsp vanilla extract
4 medium eggs
juice and zest of 1 ½ oranges
350g shredded pumpkin
Juice from ½ orange
60g caster sugar
Cream Cheese frosting
full fat cream cheese
Place the rum and water and sultanas in a sealable container and leave for at least an hour - overnight is best.
Line and grease an 8" cake tin and pre-heat the oven to 160ºC(140ºC fan)
Melt the butter over a low heat and add to the sugars. Mix well. Add the lightly beaten eggs.
In a separate bowl sieve and combine all the dry ingredients. Fold into the wet ingredients.
Add half the orange juice and all of the zest, vanilla extract, pumpkin and soaked sultanas with their flavouring to the mixture and combine.
Spoon into the cake tin
Bake for 2 hours or until a skewer comes out of the cake clean.
To make the sugar syrup
Heat the water and sugar in a saucepan over a medium heat till it is all dissolved.
Add the orange juice then simmer for 3-4 minutes.
Set aside to cool then brush over the whole cake as soon as it leaves the oven. Leave the cake to cool completely.
To make the frosting
Place the cream cheese and icing sugar together and mix well.
Use a pallette knife to spread the frosting over the completely cooled cake. You can do just the top or all around the sides too.