Halloween is almost here and we’ve created a tasty Pumpkin Cake recipe for using up left over pumpkin flesh from your fabulous carvings. Perfect for popping a slice in one of our Deluxe Flask & Mug Picnic Sets to enjoy on an Autumn outdoor adventure with a nice cup of tea or coffee!
300 g (10.5 oz) self-raising flower
300 g (10.5 oz) lightly salted butter
300 g (10.5 oz) light brown muscovado sugar
3 large free range eggs
1 tbsp of ground cinnamon
1 tsp Vanilla Extract
1 tsp of baking soda
200 g of grated pumpkin
1tbsp of vegetable oil
Filling & Icing
450 g icing sugar
225 g Softened Lightly Salted Butter
225 g Cream Cheese
2 tsp of Vanilla Extract
Half a cup of grated white chocolate
50 g of pecan nuts, chopped
Pre-heat the oven to 180c (350F/Gas Mk 4)
Lightly grease two 8” cake tins.
Mix the butter and sugar together in a bowl until creamy.
Add the eggs, oil, vanilla extract, cinnamon and baking soda.
Sieve in the flour and gradually add in between whisking. The mixture should be thick enough to slowly drop off a spoon.
Add the grated pumpkin by folding into the mixture to ensure the mixture remains light and airy.
Divide the mixture between the two cake tins.
Pop in the middle shelf of the oven for approximately 30-40mins, or until the top of the cake is golden and springy to touch.
Once baked, remove from tins and leave on a cooling rack.
Mix together the butter, cream cheese and vanilla extract into a bowl.
Using a sieve, add the icing sugar bit by bit, mixing in-between until mixture is light and fluffy.
Spread in between the two sponges and on top.
Sprinkle grated white chocolate and pecan nuts on top to finish.