By
Jessica Dady
published
This pumpkin shaped cake makes for the perfect centerpiece or show-stopping dessert.
Pumpkins are always a winner for Halloween as one of the most iconic features of the holiday. This pumpkin shaped cake is a creative invention to either use up leftover pumpkin or give a special someone a seasonal twist with a Halloween birthday cake. Infuse the sponge with cinnamon, ginger, mixed spice and orange juice for a sweet, warming flavour.
Ingredients
- 400g pumpkin flesh, peeled, cubed and seeds removed
- 175ml sunflower oil
- 225g light muscovado sugar
- 2 eggs
- 175g self-raising flour, sieved
- ¾tsp bicarbonate of soda
- 1tsp ground ginger
- ½tsp each ground cinnamon and ground mixed spice
To decorate
- 60g brown ready-to-roll icing
- 2tbsp honey
- 225g icing sugar, sieved
- Juice of 1 orange
- Orange paste food colour
- Bronze edible glitter
You will need
- 2 x 21cm non-stick ring tin, or silicone bundt mould, greased
WEIGHT CONVERTER
to
Method
- Heat the oven to 180°C. Put the pumpkin flesh into a large bowl with 1tbsp water. Cover with clingfilm, pierce the film a few times, then microwave on high for 8 minutes. Alternatively, cook in pan with 4tbsp water for 15 minutes, drain.
- Use a stick blender to blend until smooth.
- Put the oil, sugar and eggs in a large bowl and whisk together, with an electric mixer, until thick and pale.
- Fold in the flour, bicarbonate of soda and spices. Gently stir in the pumpkin purée. Spoon the mixture into the prepared moulds. Bake for 50 minutes, or until a skewer comes out clean. Leave in mould for 5 minutes then turn out onto a wire rack to cool.
- Roll the brown icing into a long sausage and shape around a wooden skewer. Extend the icing a little beyond the top and bend at the end. Drag a fork over the surface to make it look like a stalk. Leave to firm up.
- Upturn one cake onto the serving plate, warm the honey and brush over the top, sandwich the two cakes together. Secure the stalk in the centre.
- Put the icing sugar into a bowl, gradually add the orange juice with several drops of orange food colouring, mixing until smooth.
- Drizzle over the orange icing. Dust some bronze glitter over the rest of the cake.
Tips for making pumpkin shaped cake:
If you don't have a bundt tin then you can use regular sandwich tin and cut off the edges to give a more rounded finish, once you have the icing and stalk on it nobody will be able to tell.
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