Pumpkin Cake

Submitted By:
chef eezzer


Background Info:
Substituted Carrot for Pumpkin last Halloween and came out great. Seemed such a shame to waste all that pumpkin when carving them. You can add sultanas if you have them or make them into cupcakes. This year going to be more adventurous with the decorating! No. of Servings:
Preparation time:
30min(s) Course:
Other Cooking time:
30min(s) Cooking Instructions:
Pre-heat oven to 180C. Line a 30 x 20cm baking or small roasting tin with baking parchment and butter.

Put the flour, sugar, spice, bicarbonate of soda, and salt into a large bowl and stir to combine.
Beat the eggs into the melted butter, then stir in the orange zest and juice and mix with the dry ingredients until the mixture is combined.

Slowly stir in the pumpkin flesh before pouring the mixture into the tin. Place in the pre heated oven and bake for 30 mins, or until golden and springy to the touch.

While the cake is baking make the frosting by mixing together all the ingredients until smooth and creamy, then set aside in the fridge

Remove cake from oven, leave to cool for 10 minutes before removing from tin on to a cooling rack then prick it all over with a skewer and drizzle with the orange juice while the cake is still warm then leave to cool completely before frosting it using a palette knife.