Halloween pumpkin cake
This moist pumpkin cake with am orange cream cheese frosting will become your favourite autumn dessert.
Tools
Ingredients
Serving
300 g
self-raising flour
300 g
dark brown sugar
2 tsp
bicarbonate of soda
150 g
raisins
1/2 tsp
salt
4
eggs, beaten
200 g
butter, melted
1/2
orange, juiced
400 g
butternut squash, peeled
200 g
cream cheese
85 g
butter, softened
100 g
icing sugar
1
orange, zest
1 tbsp
orange juice
4 tsp
ground cinnamon
2 tsp
ground ginger
1 tsp
ground cloves
1/2 tsp
ground nutmeg
Step by step
Attach the Scale & Sifter attachment to the stand mixer. Sift the flour, mixed spice (3 teaspoons), salt and bicarbonate of soda on speed 4. Add dark brown sugar and raisins.
Attach the Flat Beater and mix on stir speed for 30 seconds. Add the beaten eggs, melted butter and orange juice. Mix on speed 4 until well combined.
Attach the Slicer/Shredder attachment fitted with the medium shredding blade to the stand mixer. Shred the pumpkin into the bowl with the batter on speed 4.
Mix with rubber spatula until well combined.
Heat oven to 180°C. Line a 23 x 23 cm baking tin with parchment paper.
Pour the batter into the tin and bake for 30 minutes or until golden. Leave to cool completely.
To make the frosting: place cream cheese, softened butter, icing sugar, orange zest and orange juice in a bowl of the stand mixer fitted with the Flat Beater.
Mix till smooth and creamy.
Spread the frosting on the top of the cake.