The Halloween is coming..so I kind of welcome it with this cake !!
The dry ingredients..
300g self-raising flour
300g light muscovado sugar
3 tsp mixed spice
2 tsp bicarbonate of soda
Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine.
The wet ingredients..
4 eggs, beaten
200g butter, melted
zest 1 orange
1 tbsp orange juice
Beat the eggs into the melted butter, stir in the orange zest and juice.
Then mix with the dry ingredients till combined.
Time's for the main character...
500g (peeled weight) pumpkins or butternut squash flesh, grated
Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
Ready to bake..
Making the frosting in the meanwhile...
200g pack soft cheese
85g butter, softened
100g icing sugar, sifted
zest 1 orange and juice of half
Beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge.
When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
Put the make up on...
Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls. If you're making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge.
Slice in pieces...
One for you...
|Create Date : 02 ตุลาคม 2550
|Last Update : 3 ตุลาคม 2550 11:15:07 น.
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