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Ingredients
For the cake
300g self-raising flour
300g light muscovado sugar
3 tsp mixed spice
2 tsp bicarbonate of soda
175g sultanas
½ tsp salt
4 eggs, beaten
200g butter, melted
500g (peeled weight) pumpkins or butternut squash flesh, grated
For drenching and frosting
200g pack soft cheese
85g butter, softened
100g icing sugar, sifted |
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Heat oven to 180C/fan 160C/gas 4.
Butter and line a 30 x 20cm baking or small roasting tin with
baking parchment. Put the flour, sugar, spice, bicarbonate of
soda, sultanas and salt into a large bowl and stir to combine.
Beat the eggs into the melted butter, then mix with the dry
ingredients till combined. Stir in the pumpkin. Pour the batter
into the tin and bake for 30 mins, or until golden and springy
to the touch.
To make the frosting, beat together the cheese, butter, icing
sugar, and 1 tsp of the juice till smooth and creamy, then set
aside in the fridge. When the cake is done, cool for 5 mins then
turn it onto a cooling rack. Prick it all over with a skewer and
drizzle with the rest of the orange juice while still warm.
Leave to cool completely.
If you like, trim the edges of the cake. Give the frosting a
quick beat to loosen, then, using a palette knife, spread over
the top of the cake in peaks and swirls. If you're making the
cake ahead, keep it in the fridge then take out as many pieces
as you want 30 mins or so before serving. Will keep, covered,
for up to 3 days in the fridge. |
