Pumpkin cake

Name: Pumpkin cake
Yield: 12
Cuisine: British
Ingredients: 300g (10oz) self-raising, gluten free flour*; 300g (10oz) muscovado sugar; 3 tsp (15g) mixed spice; 2 tsp (10g) bicarbonate of soda; 170g (6oz) sultanas; Large pinch of salt; 4 eggs, beaten; 200g (8oz) butter, melted; Zest of 1 orange; 1 tbsp (15g) orange juice; 450g (16oz) peeled pumpkin flesh, grated; 170g (6oz) pack soft cheese*; 50g (2oz) butter, softened; 100g (4oz) icing sugar, sifted; Zest of 1 orange

Credited to: Coeliac UK

Kcal: 510.0

Serves 12

Ingredients

For the cake:

300g (10oz) self-raising, gluten free flour*
300g (10oz) muscovado sugar
3 tsp (15g) mixed spice
2 tsp (10g) bicarbonate of soda
170g (6oz) sultanas
Large pinch of salt
4 eggs, beaten
200g (8oz) butter, melted
Zest of 1 orange
1 tbsp (15g) orange juice
450g (16oz) peeled pumpkin flesh, grated

For Topping:

170g (6oz) pack soft cheese*
50g (2oz) butter, softened
100g (4oz) icing sugar, sifted
Zest of 1 orange

Notes: *Please check our Food and Drink Information for suitable products.

Method

Heat the oven to 160°C/325°F/Gas Mark 3
Grease and line a 30 x 20cm baking tray with baking parchment
Put flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice. Mix with the dry ingredients till combined. Stir in the pumpkin
Pour the batter into the tin and bake for 30 minutes or until golden and springy to touch. Leave for 5 minutes then turn out onto cooling wire rack
To make the frosting, beat together cream cheese and butter, then beat in icing sugar and orange zest till smooth and creamy, leave to thicken in fridge
When the cake is cold, spread topping over the top of the cake using a palette knife. Cut into portions. This cake will keep up to three days in the fridge.