Pumpkin shaped cake recipe

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serves: 24
Skill: easy
Cost: cheap
Prep: 25 min
Cooking: 1 hr 10 min

Nutrition per portion

RDA
Calories 184 kCal 9%
Fat 7.4g 11%
  -  Saturates 1.0g 5%
Carbohydrates 27.7g 9%
  -  of which Sugars 22.5g 25%
Protein 1.4g 3%
Salt 0.09g 2%
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  • 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

    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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