Make and decorate for Halloween!
Ingredients:
300g self-raising flour
300g light muscovado sugar
3 tsp mixed spice
2 tsp bicarbonate of soda
175g sultanas
½ tsp salt
4 free range eggs, beaten
200g butter, melted and slightly cooled
finely grated zest 1 orange
1 tbsp orange juice
500g butternut squash flesh, grated
For the frosting:
200g full fat soft cheese (Philadelphia)
85g butter, softened
100g icing sugar, sifted
finely grated zest 1 orange
1 tsp orange juice
23cm spring-form cake tin greased and lined
Oven 180C/Gas 4/fan oven 160C
How to make it
- Put the 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, then mix into the dry ingredients until combined. Stir in the grated butternut squash.
- Pour the mix into the tin and smooth the top.
- Bake for 50-60 mins, or until golden and springy to the touch.
- Meanwhile, make the frosting. Beat together the cheese, butter, icing sugar, orange zest and juice till smooth and creamy, then set aside in the fridge.
- When the cake is done, leave to cool for 15 mins then turn it onto a cooling rack.
- When completely cold, spread the frosting over the top of the cake.
- As the frosting is made with cream cheese the cake will need to be stored in the fridge.
