Spiced Pumpkin Cake with Maple Cream Icing and Citrus Decor Recipe

I absolutely love sharing this Spiced Pumpkin Cake with Maple Cream Icing and Citrus Decor Recipe because it’s one of those cakes that feels like a warm hug on a chilly day. The combination of autumn spices, tender pumpkin, and the rich sweetness of maple cream icing makes it perfect for cozy get-togethers, weekend treats, or even holiday celebrations. You’ll find that it’s not too heavy, but still deeply comforting, which makes it a crowd-pleaser every time I serve it.

When I first tried this recipe, I was amazed at how the citrus zest brightens the sweetness, cutting through the richness beautifully. The sultanas soaked in orange juice add bursts of juicy flavor that keep you coming back for more. This Spiced Pumpkin Cake with Maple Cream Icing and Citrus Decor Recipe has become my go-to for autumn parties because it’s both impressive and surprisingly easy, so I’m excited for you to give it a try!

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Ingredients You’ll Need

These ingredients work together to create that classic pumpkin-spice warmth paired with a luscious maple cream finish. I’ve found that using a combination of flours keeps the cake tender, while fresh pumpkin adds natural moisture and subtle sweetness.

• Rapeseed oil: Neutral-tasting oil that keeps the cake moist without overpowering flavors.
• Sultanas: Soaked in fresh orange zest and juice for bursts of juicy, citrusy sweetness.
• Orange: Both zest and juice brighten the batter and icing with fresh notes.
• Self-raising flour: Provides light lift for a fluffy cake crumb.
• Spelt flour: Adds a subtle nutty flavor and tender texture.
• Baking powder: Helps the cake rise perfectly.
• Mixed spice: A warm blend of cinnamon, nutmeg, and cloves that’s the heart of autumn flavor.
• Soft light brown sugar: Adds moisture and rich caramel flavor.
• Maple syrup: Used in both batter and icing for that signature sweet, smoky note.
• Large eggs: Bind everything and add richness.
• Peeled and grated pumpkin or butternut squash: Adds moisture and natural sweetness.
• Walnuts or pecans (optional): Provide lovely crunch, great in both batter and as decoration.
• Milk (optional): To adjust batter consistency if needed.
• Butter (slightly salted): For creamy icing with just the right amount of saltiness.
• Icing sugar: Sweetens and thickens the maple cream icing.
• Soft cheese: Adds tang and creaminess to the icing.

Variations

I like to switch things up depending on what I have on hand or the occasion. You’ll find that tweaking nuts or adjusting spices is a great way to make this Spiced Pumpkin Cake with Maple Cream Icing and Citrus Decor Recipe your own, without complicated substitutions.

• Nut-free version: I sometimes leave out nuts to keep it allergy-friendly, and the cake is still super moist and flavorful.
• Extra spice: Adding a pinch of ground ginger or cardamom makes the cake even more aromatic—perfect when you want a little more warmth.
• Dairy-free icing: I’ve made a vegan-friendly maple cream by swapping butter and cream cheese for dairy-free versions, and it turned out beautifully.
• Chunky fruit addition: Adding chopped apple along with pumpkin gives a fresh twist and a bit more texture.

How to Make Spiced Pumpkin Cake with Maple Cream Icing and Citrus Decor Recipe

Step 1: Prepare your pan and soak the sultanas

First things first, heat your oven to 180°C (160°C fan) or gas mark 4. Then, butter and line a 30cm x 20cm cake tin with baking paper. Meanwhile, toss the sultanas with the freshly zested orange and orange juice. Letting them soak infuses the fruit with lovely citrus flavor and keeps them plump during baking—this step really makes a noticeable difference! Set the sultanas aside while you mix the rest.

Step 2: Mix your dry and wet ingredients separately

In a large bowl, sift together both flours, baking powder, mixed spice, and brown sugar. In a separate jug, whisk the rapeseed oil, maple syrup, and eggs until smooth. Combining your dry and wet ingredients separately before mixing helps you avoid lumps and ensures an even texture. When you add the wet into the dry, whisk gently for 1-2 minutes with an electric hand whisk until just combined—overmixing can make the cake tough, so be gentle!

Step 3: Fold in pumpkin, nuts, and sultanas

Carefully fold your grated pumpkin and chopped nuts (if using) into the batter, followed by the soaked sultanas along with their juice and zest. If you notice your batter feels too thick or stiff, add 1-2 tablespoons of milk to loosen it slightly—this little trick saves the cake from turning dry and dense. Scrape everything into your prepared tin and smooth the top.

Step 4: Bake and cool the cake

Pop the cake in the oven and bake for about 30 minutes. You’ll know it’s ready when a skewer inserted in the center comes out clean or with just a few moist crumbs. Once done, let it cool completely in the tin before icing. Patience here really pays off because warm cake can cause your icing to melt! I usually wait at least an hour—this is a step I learned the hard way.

Step 5: Whip up the maple cream icing and decorate

Beat the softened butter until pale and fluffy. Then, sift in the icing sugar in batches, beating well between each addition to keep the icing smooth and lump-free. Add the soft cheese and maple syrup and beat until creamy and spreadable. Use a palette knife or spatula to swirl the icing over the cooled cake. Finally, decorate with more orange zest, a drizzle of maple syrup, and chopped walnuts or pecans if you love a bit of crunch. Cut into 12 generous squares, and you’re ready to serve!

How to Serve Spiced Pumpkin Cake with Maple Cream Icing and Citrus Decor Recipe

Garnishes

I usually stick with the orange zest and a handful of chopped nuts on top because they add just the right pop of color and texture. Sometimes I drizzle a little extra maple syrup for extra sweetness and shine—it’s a small touch that makes the cake feel extra special for guests or holidays.

Side Dishes

This cake pairs wonderfully with a hot cup of chai tea or spiced coffee to match the warm flavors. If it’s a special brunch, I like serving it alongside fresh fruit or a simple green salad to balance the sweetness.

Creative Ways to Present

For a lovely fall gathering, I’ve served this cake on a wooden board surrounded by small pumpkins and fresh citrus slices. I also love stacking the squares into a pretty pyramid and tying them with a rustic ribbon for gifting. Little touches like that make it feel festive and inviting!

Make Ahead and Storage

Storing Leftovers

Once iced, I keep leftovers in an airtight container in the fridge. The cake stays moist and fresh for up to three days, which is perfect if you want to prep in advance or enjoy it slowly over a few days.

Freezing

I’ve successfully frozen slices of this cake (icing and all!) wrapped tightly in plastic wrap and stored in a freezer bag. When thawed overnight in the fridge, the texture and flavor stay surprisingly fresh—great for making a batch ahead without rush.

Reheating

For a warm treat, I gently reheat individual slices in the microwave for 15-20 seconds. Just be careful not to overheat and melt the icing. Warming the cake slightly brings out its spices and maple sweetness beautifully.

FAQs

Final Thoughts

Spiced Pumpkin Cake with Maple Cream Icing and Citrus Decor Recipe is one of my absolute favorite treats to bake when the leaves start turning and the air gets crisp. It’s the kind of cake that feels both special and approachable, making it perfect for sharing with family and friends or savoring on a quiet afternoon. I hope you enjoy making it as much as I do—once you try it, I’m sure it’ll become a staple in your cozy recipe collection too!

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