Pumpkin shaped cake Recipe

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serves:

24

Skill:

easy

Cost:

cheap

Total Time:

01:35

Prep:

00:25

Cooking:

01:10

Our pumpkin shaped cakes is a way to give your Halloween party a bit of pizazz and makes the perfect centrepiece. This Pumpkin shaped cake is an inventive way to either pimp up your pumpkin flesh after all those lanterns or to do a more seasonal twist on a family favourite. If you don’t have a bundt tin then you can use regular sandwich tin and cut off the edges to give a more rounded finish, once you have the icing and stalk on it nobody will be able to tell!

Ingredients

  • 400g pumpkin flesh, peeled, cubed and seeds removed
  • 175ml sunflower oil
  • 225g light muscovado sugar
  • 2 eggs
  • 175g self-raising flour, sieved
  • ¾tsp bicarbonate of soda
  • 1tsp ground ginger
  • ½tsp each ground cinnamon and ground mixed spice
  • To decorate
  • 60g brown ready-to-roll icing
  • 2tbsp honey
  • 225g icing sugar, sieved
  • Juice of 1 orange
  • Orange paste food colour
  • Bronze edible glitter
  • You will need
  • 2 x 21cm non-stick ring tin, or silicone bundt mould, greased

Method

  • Heat the oven to 180°C. Put the pumpkin flesh into a large bowl with 1tbsp water. Cover with clingfilm, pierce the film a few times, then microwave on high for 8 minutes. Alternatively, cook in pan with 4tbsp water for 15 minutes, drain.

  • Use a stick blender to blend until smooth.

  • Put the oil, sugar and eggs in a large bowl and whisk together, with an electric mixer, until thick and pale.

  • Fold in the flour, bicarbonate of soda and spices. Gently stir in the pumpkin purée. Spoon the mixture into the prepared moulds. Bake for 50 minutes, or until a skewer comes out clean. Leave in mould for 5 minutes then turn out onto a wire rack to cool.

  •  Roll the brown icing into a long sausage and shape around a wooden skewer. Extend the icing a little beyond the top and bend at the end. Drag a fork over the surface to make it look like a stalk. Leave to firm up.

  • Upturn one cake onto the serving plate, warm the honey and brush over the top, sandwich the two cakes together. Secure the stalk in the centre.

  • Put the icing sugar into a bowl, gradually add the orange juice with several drops of orange food colouring, mixing until smooth.

  • Drizzle over the orange icing. Dust some bronze glitter over the rest of the cake.

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