Description
This moist and flavorful Pumpkin Cake combines the natural sweetness of pumpkin and sultanas with warming mixed spices and a luscious maple syrup-infused cream cheese icing. Perfect for autumn or any time you crave a cozy, spiced dessert, this cake is easy to bake and generously nutty with optional walnuts or pecans for extra texture and taste.
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 oven and tin: Preheat your oven to 180°C (fan 160°C, gas mark 4). Butter a 30cm x 20cm cake tin and line it with baking paper to ensure the cake doesn’t stick.
- Soak the sultanas: Combine the sultanas with the zest and juice of one orange in a small bowl, then set aside. This will give the fruits a bright, citrus flavor that infuses the cake.
- Mix dry ingredients: In a large mixing bowl, whisk together the self-raising flour, spelt flour, baking powder, mixed spice, and soft light brown sugar until well combined.
- Whisk wet ingredients: In a jug, beat the rapeseed oil, maple syrup, and eggs together until smooth and well blended.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and whisk for 1 to 2 minutes using an electric hand whisk, just until everything is combined to form a batter.
- Add soaked sultanas: Fold in the sultanas along with their juice and zest to distribute flavor evenly throughout the batter.
- Incorporate pumpkin and nuts: Gently fold in the grated pumpkin and the chopped walnuts or pecans if using. If the batter seems too thick, stir in 1 to 2 tablespoons of milk to loosen it slightly.
- Bake the cake: Transfer the batter into the prepared cake tin, smoothing the top. Bake in the oven for about 30 minutes, or until a skewer inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool completely in the tin. This helps it set properly and makes it easier to ice.
- Prepare the icing: Beat the softened butter until pale and creamy. Gradually sift in the icing sugar in batches, beating well after each addition. Then mix in the soft cheese and maple syrup until the icing is smooth.
- Ice and decorate: Spread the cream cheese icing evenly over the cooled cake using a palette knife. Decorate with additional orange zest, a drizzle of maple syrup, and a sprinkling of chopped walnuts or pecans if desired.
- Serve and store: Cut the cake into 12 squares. Store leftovers in an airtight container in the fridge for up to three days.
Notes
- You can substitute the nuts with your favorite variety or omit them for a nut-free version.
- If you prefer a dairy-free icing, replace the soft cheese with a vegan cream cheese alternative and use dairy-free butter.
- The grated pumpkin adds moisture and subtle flavor, making this cake deliciously tender.
- Using spelt flour gives a nuttier flavor and is more nutritious compared to regular wheat flour.
- Ensure the cake is fully cooled before icing to prevent the topping from melting.
- This cake freezes well; wrap tightly and store for up to one month. Thaw overnight in the fridge before icing.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
