Butternut Squash Cake

Make and decorate for Halloween!



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.

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