Baking, Something sweet

Spiced pumpkin cake


This makes a great cake to have with a cup of tea at Halloween, or at any other time for that matter! It’s a spiced up recipe from the River Cottage.

So what do you need?

  • 150g soft butter (a pinch of salt if you use unsalted butter)
  • 200g soft brown sugar
  • 3 free-range eggs
  • tbsp. finely grated fresh ginger
  • 1 tsp. turmeric
  • 2tsp. group cinnamon
  • 1/2 tsp. ground cloves
  • 250g grated raw pumpkin
  • 350g plain (all purpose) flour
  • 3 tsp. baking powder

For the icing

  • 1/2cup icing sugar
  • 1/2 tsp turmeric
  • 1tbsp. lemmon juice

So what do you do?

Start by preheating your oven to 175 degrees C / 350 F. Then in a mixer, or mixing bowl, cream together the butter and sugar until fluffy and then add the eggs one by one and mix them in. Next add all the spices and the pumpkin mix everything together. Then sift in the flour and baking powder and mix them in. Grease a 20 cm cake tin or a 25 cm bunt tin and dust with flour then pour in the cake mixture. Put in the oven and cook for about an hour. A cake cooked in a bunt tin will cook a bit faster so one in a normal tin may take an extra 15 minutes or so. Cook until the cake is firm and a skewer comes out clean. Take the cake out of the oven and allow to stand in the tin for 5 minutes and then turn it out onto a wire rack to cool completely.

To make the icing sift the icing sugar and turmeric into a bowl and add the lemon juice then add enough hot water to make a thick paste and put in an icing bag and pipe it onto the top of the cake like a spider’s web, or just ice the cake normally. Enjoy with a cup of tea!


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