dessert
Spiced Pumpkin Cake
Info
This cake is super quick to make and deliciously moist. Richly spiced with warming Cinnamon, Mixed Spice and Nutmeg, it’s perfect for using up any leftover pumpkin from your Halloween carving. Frosted with the toffee flavours of muscovado sugar and brown butter, this is definitely a treat, not a trick!Ingredients
Method
Ingredients
For the cake:
- 300g self raising flour
- 300g light muscovado sugar
- 3 tsp Bart Mixed Spice
- 1/2 tsp Bart Cinnamon
- 1/4 tsp Bart Nutmeg
- 2 tsp bicarbonate of soda
- 100g sultanas
- 100g pecans, roughly chopped (Plus a handful to decorate)
- 1/2 tsp Bart Sea Salt
- 4 eggs
- 200g unsalted butter
- 1 orange, zested and juiced
- 1 tsp vanilla bean paste or extract
- 450g grated pumpkin (flesh only)
To frost:
- 200g icing sugar
- 75g dark muscovado sugar
- 60g salted butter, softened
- 60g salted butter, for the brown butter
- 1-2 tbsp milk
Method
- Preheat the oven to 180ºC/350º/Gas Mark 4. Grease and line a medium-large rectangular loaf tin with baking parchment. To make the cake batter, combine the flour, sugar, bicarbonate of soda, mixed spice, cinnamon and nutmeg and mix well.
- Melt the butter, then whisk together with the eggs, add the zest and juice into the dry mixture, then beat together with a wooden spoon. Add the grated pumpkin, chopped pecans and sultanas, and mix well.
- Spoon the mixture into the lined tin and level off with the back of a spoon. Place into the oven and bake for 50 minutes. At this point, check if the cake is cooked by inserting a skewer or knife into the centre. When clean, remove from the oven and leave in the tin for 15 minutes, then carefully remove onto a wire rack to cool.
- To make the frosting, start by browning the butter. Add 60g of butter to a hot pan and foam until the butter just starts to caramelise - the butter will turn a nutty brown and the smell will be distinguishable. Place this into a bowl and allow to cool to room temperature.
- Beat together the softened butter muscovado until light and fluffy. Add the brown butter and mix again. Next add the icing sugar, a little at a time, and beat together. Adjust the consistency with the milk to achieve a smooth, creamy texture.
- Pipe or spread the frosting onto the cooled cake, scatter with pecans, and tuck in!
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