Spiced Pumpkin Cake
As my good friend, Nigel, in Northern Ireland would say, ‘Oh my’.
This is probably the most delicous cake I have eaten. I wasn’t expecting it to be anywhere as near as nice as this. I’ll confess I love a carrot cake and this isn’t a million miles away, but it’s nicer.
The orange icing is not overly sweet. I like to caramelise a few slices of orange with just sugar, then cut them and serve them on the icing.
You have to try this cake, it’s amazing.
Cooking surfaces
![Baking stone icon Baking stone icon](https://n9m9i5y6.rocketcdn.me/wp-content/uploads/2015/07/baking-stone.jpg.webp)
![Stainless grid icon Cast Iron Grid](https://n9m9i5y6.rocketcdn.me/wp-content/uploads/2015/07/Stainless.jpg.webp)
![Plate setter icon Plate setter icon](https://n9m9i5y6.rocketcdn.me/wp-content/uploads/2015/07/Plate-Setter.jpg.webp)
BBQ Temperature
![Icon - 160C 160C](https://n9m9i5y6.rocketcdn.me/wp-content/uploads/2015/07/160C.jpg.webp)
Ingredients
For the cake
- 300g self-raising flour
- 300g light muscovado sugar
- 3tsp mixed spice
- 2tsp bicarbonate of soda
- 175g sultanas
- 1/2 tsp salt
- 4 eggs, beaten
- 200g butter, melted
- zest 1 orange
- 1 tbsp orange juice
- 500g (peeled weight) pumpkin or butternut squash flesh, grated
For drenching and icing
- 200g pack soft cheese
- 50g icing sugar, sifted
- zest 1 orange and juice of half
Equipment
- A cake tin. We use a 30cm x 20cm x 5cm cheap tin from Tesco, lined with baking parchment.
Method
To make the cake
- Setup your Egg for an indirect cook at 160°C with the ConvEGGtor, stainless steel grid on top and then the baking stone.
- Butter and line the baking tin with baking parchment.
- Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine.
- Pour the egg and melted butter together with the orange juice and zest, into the dry ingredients, stir and mix until combined. Stir in the pumpkin/squash.
- Pour the batter into the tin and bake for approx. 40 minutes, or until golden and springy to the touch.
- Keep an eye on the cake towards the end of the cooking, yours may take less or more time to cook through.
- The cooking time may vary due to the water content of the pumpkin/squash.
To make the icing
- To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the orange juice until smooth and creamy.
- Set aside in the fridge.
- When the cake is cooked, cool for 5 mins then turn in onto a cooling rack.
- Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm.
- Leave to cool completely.
To finish
- Give the icing a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls.
- If you’re making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving.
- Will keep, covered, for up to 3 days in the fridge.