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Spiced pumpkin cake

October 31st, 2012



Halloween. And a proper one at that, there’s been enough dry light to turn the leaves golden, orange and red there’s the dark, dark, dark by 5 and that chill in the air. It’s spooky enough for me.

I originally planned to make a French Spiced Cake from Julia Child’s Mastering the Art of French Cooking, Volume 2 but decided I wanted a little less dried fruit and a lighter bake, so it can be decorated. Julia’s can wait. I love making carrot cake at this time of year, particularly Nigel Slater’s recipe, but fancied something different today. Time to get the scales out and experiment.

After an afternoon weighing and calculating, the result is a real autumnal treat. Lots of warm flavours with ginger, mixed spice and cinnamon, then pumpkin, apple and pecan. I used roasted pumpkin in mine but you could use pre-made purée to save a bit of time.

The frosting can be coloured, flavoured, sprinkled or of course, glittered; be as subtle or garish as you like.

Try a simple butter vanilla one (coloured with orange for my mini pumpkins pictured):

250g butter
750g icing
1 tsp vanilla

and as I did here, a cream-cheese version as the base:

100g cream cheese
100g butter
700g icing sugar

with 30ml apple juice (orange, blackberry, pear work too).

Right, I better go. I have a very scary costume to slip into…


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