300g self-raising flour

300g muscovado sugar

3tsp mixed spice

2tsp bicarbonate of soda

1/2tsp salt

4 eggs (beaten)

200g unsalted butter

Zest of one orange

500g grated pumpkin

150g sultanas


For the topping/frosting;

200g soft cheese

85g unsalted butter

100g icing sugar

Zest & juice of one Lemon




Pre heat oven to 180c. Butter and line a baking tin approx. 30cm round.

Mix the flour, sugar, salt, spice, bicarbonate soda and sultanas in a large mixing bowl.

Melt the butter and mix in the eggs, stir in the orange zest and juice then mix together with the dry ingredients.

Stir in the grated pumpkin.

Pour the mixture into the lined baking tin and bake for 30mins or until golden and quite bouncy/springy to touch



Mix all the ingredients together and once the cake has cooled coat the top of the cake, to be artistic use a cocktail stick to drag and draw lines through the topping to show a frosted look, or keep an eye out for spooky halloween cake toppers!


Recipe provided by Nelson Hotels Group Executive Chef, Paul Prescott

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