You can use pretty much any kind of pumpkin or squash for this cake, and it’s a delicious, autumnal alternative to carrot cake.
Ingredients
Serves 15 hungry/greedy people
300g self-raising flour
300g light muscavado sugar
3 tsp mixed spice
2 tsp bicarbonate of soda
175g sultanas
1/2 tsp salt
4 eggs, beaten
200g butter, melted
1 orange, zested
1 tbsp orange juice
500g pumpkin flesh, grated
Achieving the perfect results
- Heat oven to 180C. Butter and line a 30 x 20 cm cake tin.
- Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl, and mix well. Beat the eggs in to the melted butter, stir in the orange zest and juice, then mix into the dry ingredients. Stir in the pumpkin.
- Pour the batter into the tin and bake for 30 minutes or until golden and cooked through.
- Leave to cool in the tin for 10 minutes, then turn out onto a cooling rack and leave to cool completely.
This recipe is supplied by The Pantry and Parlour.