Tuesday, 29 October 2013

Pumpkin Cake for Halloween

This may look like a perfectly normal generic cake. 
(Especially compared to Bryony's Hobbit masterpiece, omg.)

But this cake tastes awesome, because it's actually got pumpkin in it - think carrot cake, except more seasonal, and a liiiittle bit spooky. Because Halloween.

The first time I made this cake it was October 2011, during our first year in halls. I made pumpkin cupcakes and Bryony and I decorated them with Halloween pictures.

Bryony's was the cat and mine was the castle.

But the recipe is quite substantial and I seem to remember making about a thousand of these goddamn (although admittedly quite small) cupcakes. So this time I've made a full on layer cake instead. Because why not?

Now I'm not entirely sure where I got the original recipe that this is based on from, because at the time I found it online and wrote it down on a scrap of paper to bake from and never wrote down where it came from... And now I can't find it.. But it's seriously awesome cake.

Pumpkin ready to roast
You also need to make pumpkin purée, and I used this method here. It's super easy and super effective. If you use a whole pumpkin, you'll definitely have some left over. I used mine to make pumpkin risotto, or you could make it into pumpkin soup or freeze it for future pumpkin cakes.

So. Here's what you need:

280g self raising flour
2 Cardamom pods, seeds only, ground into a fine-ish powder.
3/4 tsp ground nutmeg
3/4 tsp ground ginger
3/ tsp ground allspice
1/2 tsp salt
110g butter, softened (or margarine)
200g caster sugar
5 tbsp soft brown sugar
2 eggs, at room temperature
180ml milk
250g pumpkin purée

For cream cheese icing/filling:
100g cream cheese
25g softened butter
175g icing sugar
1/2 tsp vanilla extract

And here's what you do: 

1. Preheat the oven to 200 degrees Celcius. (Or gas mark six. I have a gas oven now, it's very weird...)
2. Grease and line two cake tins. Alternatively, you could use this mix to make cupcakes, in which case you should line cupcake tins with cupcake cases.
3. Sift together the flour, nutmeg, ginger and allspice, then mix in the salt and the cardamom.
4. In a separate bowl, beat together the butter, the caster sugar and the brown sugar until light and fluffy. Then add the eggs, one at at a time. Once combined, stir in the milk and the pumpkin purée. 
5. Stir this into the flour mixture, until just combined.
6. Distribute your cake mix between the two tins, or between your cupcake cases.
7. Place in the oven and bake. If you're doing two big cakes,bake for around 40 minutes, checking them after 20 to see if they need turning. If you're doing cupcakes, bake for 25 minutes, and check after 15.
8. Take out of the oven and cool thoroughly.
9. Once cooled, you can ice your cake(s). To make the icing, beat the cream cheese and the butter together. Beat in the icing sugar a little at a time, add the vanilla extract and beat it in thoroughly.
10. Pipe decorative swirls of icing onto your cupcakes, or if you're making a layer cake, spread the icing mix on top of one layer then sandwich the other one on top. Dust with icing sugar and voila, pumpkin caaaaake.

(Also, this is Alex and I dressed up for Halloween. Alex is dressed as a bat. Again. You can't see my wings but I was dressed as an evil fairy type thing :p)

No comments:

Post a Comment