TCIF: Halloween Cake

Mimi ON Oct 29, 2010 AT 12:00 pm

Halloween Cake

Halloween Cake

By Sarah Adams

AKA…. The Spiced Pumpkin Cake with Maple Cream Cheese Frosting

I think Halloween is great and last year I was lucky enough to be working in California where Halloween is taken very seriously indeed! It was really fun walking around my neighbourhood looking at all of the displays and mock graveyards people had set out in their gardens. Pumpkin carving competitions were taken to new levels at the restaurant I was working in and some amazing skills were displayed!  One of my best friends, Amanda was born on the 31st October so this cake has been designed for her celebrations, I hope you like it Amanda and Happy Birthday! 

Halloween Cake - what you'll need

Halloween Cake - what you'll need

The Pumpkin puree (will be needed for the cake mixture):

Take one medium sized pumpkin and cut it in half scoop out the seeds and take off the skin. Roughly chop and place in a roasting tin, cover with tin foil and roast in a medium oven until the pumpkin is cooked through. There will be a lot of water in the pan when it is ready. Drain this off and leave the pumpkin to cool. 

Pumpkin Puree

Pumpkin Puree

Ingredients: The cake

makes 2 9” cakes round or 8” square

360g plain flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 tablespoons ground cinnamon
3 teaspoons ground ginger
2 teaspoons mixed spice
1 teaspoon nutmeg
1 teaspoon salt
260g caster sugar

Halloween Cake - pour mixture into tin and bake

Halloween Cake - pour mixture into tin and bake

145g soft brown sugar
185g vegetable oil
4 large eggs
400g pumpkin puree
1 tablespoon vanilla extract
140g mixed dried fruit
60g desiccated coconut
80g chopped walnut

Preparation:

Pre-heat the oven and line the base of your tin and butter the sides.

Place the first 8 ingredients into your mixing bowl and mix together. Then put the sugars, oil and eggs into another bowl and blend together.

Now add the pumpkin and vanilla and stir through. Pour this into the flour bowl and mix to combine.

Halloween Cake - leave it to cool

Halloween Cake - leave it to cool

Stir through the nuts, coconut and dried fruits and then pour into your tin and bake at 180˚C / gas 4 for 40-45 minutes or until cooked through

Leave to cool in the tin until ready to frost 

Click here to continue reading Sarah’s Halloween Cake Recipe…

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