Spicy Orange Pumpkin Cake
| Serves 4 | Ingredients | Method |
|---|---|---|
| 200g butter, softened 300g light muscovado sugar 2tsp mixed spice 1tsp ground cinnamon 1tsp vanilla essence 4 eggs 300 self raising flour 1tsp bread soda Zest and juice of 1 orange 100g dried cranberries 100g sultanas 300g grated pumpkin Citrus Icing: 225g cream cheese 85g butter, softened 100g icing sugar Zest of a whole orange, juice of half 50g hazelnuts, toasted and chopped |
Soak the dried fruit in the orange juice and zest. If the fruit is very dry, you can cover the bowl in clingfilm and heat for 2 minutes in the microwave. Alternatively, heat in a small pot on the hob. Cream together the butter, sugar and spices. Add the vanilla essence and one egg at a time, beating vigorously in between. Sift in the flour and bread soda, folding in. Fold in the orange and soaked fruit and grated pumpkin. Grease a 20 x 20 cm square cake tin and pour in the mixture. Bake for 45 at 180°C for minutes. Cover with foil and bake for a further 30 to 45 minutes. Insert a skewer to see if it’s baked through. Pumpkin is very moist so it may take a little longer. Allow to cool on a wire rack for 2 hours before icing. Mix all the icing ingredients, except the nuts. Beat well until it’s lump free. Spread over the citrus icing and sprinkle with nuts and orange zest. |