Pumpkin Cake

You can use pretty much any kind of pumpkin or squash for this cake, and it’s a delicious, autumnal alternative to carrot cake.


Serves 15 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

  1. Heat oven to 180C. Butter and line a 30 x 20 cm cake tin.
  2. 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.
  3. Pour the batter into the tin and bake for 30 minutes or until golden and cooked through.
  4. 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.

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