Description
This moist and flavorful pumpkin cake combines grated pumpkin with warm spices, sultanas soaked in orange zest and juice, and a rich maple syrup-sweetened icing. Made with a blend of self-raising and spelt flours, it offers a delightful texture and is perfect for autumn or anytime you crave a comforting treat.
Ingredients
Scale
Cake
- 225ml rapeseed oil, plus extra for the tin
- 175g sultanas
- 1 orange, zested and juiced
- 200g self-raising flour
- 100g spelt flour
- 1 tsp baking powder
- 1 tbsp mixed spice
- 250g soft light brown sugar
- 50ml maple syrup
- 4 large eggs
- 350g pumpkin or butternut squash, peeled and grated (prepped weight 285g)
- 100g walnuts or pecans, chopped (optional)
- 1-2 tbsp milk (optional)
Icing
- 100g slightly salted butter, softened
- 300g icing sugar
- 100g soft cheese
- 2 tbsp maple syrup, plus extra to drizzle
- 1 orange, zested
- Walnuts or pecans to decorate (optional)
Instructions
- Prepare the tin and sultanas: Heat the oven to 180C/fan 160C/gas 4. Butter and line a 30cm x 20cm cake tin. Mix the sultanas with the orange zest and juice and set aside to infuse the flavors.
- Mix dry and wet ingredients: In a large bowl, combine the self-raising flour, spelt flour, baking powder, mixed spice, and brown sugar. In a separate jug, whisk together the rapeseed oil, maple syrup, and eggs. Gradually add the wet mixture to the dry ingredients and whisk with an electric hand whisk for 1-2 minutes until just combined. Fold in the soaked sultanas with their juice and zest.
- Incorporate pumpkin and nuts: Gently fold in the grated pumpkin and chopped walnuts or pecans if using. If the batter appears too thick, stir in 1 to 2 tablespoons of milk to loosen it. Transfer the batter into the prepared cake tin and smooth the top.
- Bake the cake: Bake in the preheated oven for 30 minutes or until a skewer inserted into the center comes out clean. Remove from the oven and allow the cake to cool completely in the tin.
- Prepare the icing: Beat the softened butter until pale and fluffy. Sift in the icing sugar in batches, beating well after each addition to ensure smoothness. Beat in the soft cheese and 2 tablespoons of maple syrup until well combined.
- Decorate the cake: Spread the icing evenly over the cooled cake using a palette knife. Garnish with orange zest, a drizzle of maple syrup, and the remaining walnuts or pecans if desired.
- Serve and store: Cut the cake into 12 squares. Store in an airtight container in the fridge for up to three days.
Notes
- You can substitute walnuts with pecans or omit nuts entirely for a nut-free version.
- Use either pumpkin or butternut squash depending on availability and preference.
- Adding milk is optional and only necessary if the batter is very thick.
- The cake keeps well refrigerated for up to three days.
- For extra zing, consider adding a pinch of ground cinnamon or nutmeg to the spice mix.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 110 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 85 mg
