THE MONTHLY RECIPE - (November 2009)

Bonfire Pumpkin Cake

If you like carrot cake this is for you and a good way of using up the Halloween pumpkin.
 
Ingredients
300g self-raising flour
300g light brown sugar
3 teaspoons mixed spice
2 teaspoons bicarbonate of soda
175g sultanas
4 eggs, beaten
200g low fat cooking spread/margarine, melted
Zest 1 orange
1 tablespoon orange juice
500g (peeled weight) pumpkin or butternut squash flesh, grated
 
Method
 
1. Heat the oven to 180c/160c fan/gas 4. Line a baking tin 30cm x 20cm or small roasting tin with baking paper.
 
2. Put the flour, sugar, spice, bicarbonate of soda, sultanas into a large bowl and stir to combine.
 
3. Beat the eggs into the melted cooking spread/margarine, stir in the orange zest and juice, and then mix with the dry ingredients till combined. Stir in the pumpkin.
 
4. Pour the batter into the tin and bake for 40-50 minutes or until golden and springy to touch. Allow to cool. This makes15 generous portions.
 
Butternut squash can be used instead of pumpkin.
 
Optional Topping
 
200g soft cheese
85g butter
100g icing sugar, sifted
Zest of 1 orange
1 teaspoon orange juice.
 
Beat together the cheese, butter, icing sugar, orange zest and 1teaspoon of juice till smooth and creamy. Place in fridge. When the cake is completely cold, using a palette knife, spread over the top of the cake in peaks and swirls. If making the cake ahead with the topping, store covered in the fridge and take out half an hour before eating, will keep for 3 days.