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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
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
This recipe is supplied by The Pantry and Parlour.
The Royal Horticultural Society is the UK’s leading gardening charity. We aim to enrich everyone’s life through plants, and make the UK a greener and more beautiful place.