This time of year when there is a glut of vegetables including squashes, I decided that instead of the usual pumkin pie that we’re not even that keen on, I would make one of my vegetable cakes that seem so popular. (I even made a turnip version that went down really well).
Being English nothing goes as well with a slice of cake than a nice cup of tea, so this is my very British take on a Hallowe’en recipe.
Hallowe’en Pumpkin Cake
Original Recipe by BBC Goodfood
Makes 10-12 slices
200g butter, melted, plus extra for greasing – 80p
140g sultana – 46p
Zest of juice 2 oranges – 60p
300g self-raising flour – 20p
300g light soft brown sugar – 80p
2 teaspoons mixed spice – 2p
1 teaspoon ground ginger – 2p
1 teaspoon bicarbonate of soda – 2p
4 large egg, beaten with a fork – 60p
250g inside pumpkin flesh, grated – £1
200g icing sugar or fondant icing sugar – 30p
These prices are an estimate and total £4.82
Heat oven to 180C or Gas Mark 4. Grease and line a 30 x 20cm baking or roasting tin with baking parchment.
Mix the sultanas and zest and juice from 1 orange, and microwave on High for 2 minutes.
Mix the flour, caster sugar, spices, bicarb and pinch of salt into a large bowl.
Mix the eggs with the melted butter and sultana mixture, then tip into the dry ingredients and stir in with a wooden spoon.
Stir in the grated pumpkin, and scrape into the tin.
Bake for 35 – 40 minutes, or until a skewer poked in the centre comes out clean. Cool in the tin.
Once cool sift the icing sugar into a bowl and stir in enough orange juice to make a runny icing.
Drizzle all over the cake and scatter with the orange zest. Leave to set.
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