Roz's Pumpkin and Orange Cake
For the cake -
300g self-raising flour
300g light muscovado sugar
3 tsp mixed spice
2 tsp bicarbonate of soda
1 tsp baking powder
½ tsp salt
4 standard size or 3 large eggs, beaten
200g butter, melted
zest 1 orange
1tbsp orange juice
500g (peeled weight) pumpkin flesh, grated
For the frosting -
200g soft cheese
50g butter, softened
80g icing sugar, sifted
zest 1 orange
1. Heat oven to 180C, 160C(fan), Gas 4.
2.Butter and line a 30x 20cm baking or small
roasting tin with baking parchment.
Put the flour, sugar spice, bicarbonate of soda, baking powder, sultanas, and salt in to a large bowl and stir to combine.
Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients until combined,
Stir in the pumpkin, then pour the batter in to the tin, and bake for 30 mins, then cover with foil and bake for up to 15 minutes further, or until golden and springy to the touch.
3. To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice til smooth and creamy, then set aside in the fridge.
When the cake is done, cool for 5 mins then turn on to a cooling rack. Leave to cool completely.
4. Give the frosting a quick beat, then using a palette knife, spread over the top of the cake in peaks and swirls. If you're making the cake ahead of when it's needed, keep it in the fridge until 30 mins or so before serving.
Always a challenge taking a photo before it's devoured!