300g Self Raising Flour 300g Light brown sugar 3 tsp mixed spice 2 tsp bicarb 75g walnuts 100g sultanas 4 medium eggs 1/2 tsp salt 200g unsalted butter, melted zest of 1 orange 1 tbsp orange juice 500g of grated pumpkin insides
For the icing:
200g soft cheese 75g softened butter 100g icing sugar zest of 1 orange juice of half an orange
Preheat oven to 180 degrees (fan 160, gas mark 4)
Add flours, sugar, spice, bicarb, sultanas, walnuts and salt into a bowl and stir to combine.
Beat the eggs into the melted butter, stir in the orange zest and juice and then mix with the dry ingredients. Stir in the grated pumpkin.
Pour batter into a lined tin and bake for 30 mins or until golden and srpingy to touch.
To make the frosting, combine all the ingredients (but only 1 tbsp of orange juice) and leave in the fridge. When cake is baked and partially cooled, prick all over and drizzle over the remaining orange juice.
Leave to cool completely and then spread with frosting.
(This cake can also be made with butternut squash)
Brill, I've been looking for a recipe. Now, I'm a complete novice at pumpkin carving though I have a rather fine large pumpkin that I grew myself. Can I use the pumpkin for carving and still use the insides or does most of the flesh have to remain in order to carve the pumpkin?
Ooh, I made this very cake at the weekend! It was yummy, although I didn't have a square dish so put half into a loaf tin and half into a loose-bottomed round tin. Took about 2 hours to cook, but the old skewer trick doesn't really apply to this because it's very moist - by the time it's cooled, the middle is more the consistency of a bread pudding or very moist fruit cake rather than a carrot cake sort of consistency which I was expecting. I didn't realise this, hence kept putting it back into the oven!
I also made the mistake of putting all the orange juice in the icing, which made for very runny icing. (I was following the recipe straight from my laptop but the battery died by the time I got to the frosting!)
Bumper, I don't think you could. It doesn't use the seeds, it uses the flesh (between the seeds and the skin) - I had to take off the lid, scoop out the seeds and then quarter the whole pumpkin, peel it with a peeler and then grate the wedges of pumpkin. I guess if you were very skilled you could hack out the flesh leaving the skin, but not sure this would have the structural integrity to maintain it's shape as a lantern!
Unless someone can correct me, no, pumpkin can't be used for both!