Happy Halloween Pumpkin Cake!

This Friday is Halloween, which means more pumpkins than you can point a witch’s broom at. Halloween is a fab night (or week) for students; decorations, parties, fancy dress and best of all, pumpkin carving competitions! However any typical student is sad to see good food go to waste, so this year why not use your left over pumpkin (I don’t mean leftover as in ‘has been sat in your porch having being lit for a fortnight’ leftover, that’s icky)? By using just the pieces you’ve carved out and making a pumpkin cake (or a pumpkin pie like Americans, but that’s some serious faff right there), you will not only be saving on wastage, but you’ll also be making yourself pretty popular among your housemates – it really is a crowd pleaser!

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Fear not, this recipe makes more cake than pictured above, this was just the only one that didn’t break up; be wiser than me and use tin foil to line your trays people! The pumpkin sprinkles are one of four types in Aldi’s Halloween sprinkle tubs (you can imagine the excitement this caused) which are a mere 79p!

For the Cake:

150g Self-raising Flour

2 tsp Mixed spice

150g Light muscovado sugar

1 tsp Baking Powder

100g Sultanas

2 Eggs

100g Butter

250g Grated pumpkin

For the Icing:

100g Butter

200g Icing Sugar

Spooky Sprinkles to decorate!

Firstly, preheat the oven to 160°C and LINE YOUR BAKING TRAY with foil or baking parchment. It’s not enough to just grease people, as I discovered.

Put all of the dry ingredients into a mixing bowl (Flour, spice, sugar, baking powder, and sultanas) then mix together.

In a pan, melt the butter. Take off the heat and crack your eggs into the pan, then beat together until combined.

Mix your liquid ingredients with your dry ingredients until you’ve got your sticky cake mix. Then add your grated pumpkin and stir together.

Pour the cake mix into your lined tin and bake in the oven for around 30 minutes. Use the fork test to make sure it is baked throughout before taking out and leaving on a rack to cool.

To make the icing, beat together your butter and icing sugar until it’s lost the yellowy-ness. At this point you can add any extras, like food colouring, orange zest or lemon zest. Once the cake is cooled (if it is not entirely cool the butter will melt, as it will if you leave it in front of lots of candles, as you can see above!), ice the cake and sprinkle over your decorations! Your cake is now ready to serve to grateful housemates!

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If you’re not a fan of icing, or you do have a cake break-up disaster (we’ve all been there), the sponge by itself also goes great with custard for an autumnal warming pud! Happy Halloween everyone!

4 Comments

    • Emily
      Author
      November 3, 2014 / 9:51 am

      It was pretty delicious I’m not gonna lie! And ha, thanks – wish I could take full credit, I drew the design and the Boyf carved! Hope you had a fun Halloween 🙂

  1. October 27, 2014 / 9:31 am

    Such a brilliant idea – I’ve never thought to make a cake with pumpkins, then again I’ve never tried pumpkin!

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