Pumpkin Cake

Tue, 6 October 2026

Ingredients

· 150g unsalted butter, melted

· 525g plain flour

· 12g bicarbonate of soda

· pinch of sea salt

· 1 ½ tsp cinnamon,

· ¾ tsp ginger

· ½ tsp nutmeg

· 1⁄4 tsp allspice

· 3 large eggs

· 300g caster sugar

· 500g pumpkin puree (sweet potato puree)

· nuts and pumpkin seeds for decorating

For the cream cheese icing

· 200g cream cheese

· 200g unsalted butter, softened

· 450g icing sugar

· pinch of sea salt

Method

Preheat the oven to 170 degrees.

Grease a bunt tin with some butter.

To make the pumpkin puree, chop a medium/small pumpkin into segments. Remove the seeds and pulp. Spread onto a roasting tray with a drizzle of olive oil and a small pinch of sea salt.

Roast the pumpkin for 30 - 40 minutes at 170°. Remove from the oven when the pumpkin is tender.

When the pumpkin has cooled peel off the skins and puree with a blender or simple mash with a potato masher or with your hands.

In a medium bowl, whisk flour, all of the spices, bicarbonate of soda and salt together.

In a large bowl, whisk the eggs, caster sugar, melted butter, and 500g of pumpkin puree until combined.

You can switch out the pumpkin for sweet potato if you prefer. Add dry ingredients to pumpkin mixture, and mix gently until smooth.

Turn batter into prepared bunt tin, and smooth top.

Bake until a knife inserted in center of cake comes out clean - around 45 to 50 minutes.

Cool cake for 10 minutes in the pan, then turn out of the pan, and cool completely, right side up, on a cooling rack.

While the cake is cooling we'll get started on the cream cheese icing.

Beat the softened butter and cream cheese together.

Once combined sieve in the icing sugar and mix until no lumps remain.

To decorate

Once the cake has completely cooled, dollop the icing on top and spoon over the cake with the back of a spoon.

Place the nuts and seeds on top to decorate.