Spicy Orange Pumpkin Cake
|200g butter, softened
300g light muscovado sugar
2tsp mixed spice
1tsp ground cinnamon
1tsp vanilla essence
300 self raising flour
1tsp bread soda
Zest and juice of 1 orange
100g dried cranberries
300g grated pumpkin
225g cream cheese
85g butter, softened
100g icing sugar
Zest of a whole orange, juice of half
50g hazelnuts, toasted and chopped
|Soak the dried fruit in the orange juice and zest. If the fruit is very dry, you can cover the bowl in clingfilm and heat for 2 minutes in the microwave. Alternatively, heat in a small pot on the hob.
Cream together the butter, sugar and spices.
Add the vanilla essence and one egg at a time, beating vigorously in between.
Sift in the flour and bread soda, folding in.
Fold in the orange and soaked fruit and grated pumpkin.
Grease a 20 x 20 cm square cake tin and pour in the mixture.
Bake for 45 at 180°C for minutes. Cover with foil and bake for a further 30 to 45 minutes. Insert a skewer to see if it’s baked through. Pumpkin is very moist so it may take a little longer.
Allow to cool on a wire rack for 2 hours before icing.
Mix all the icing ingredients, except the nuts. Beat well until it’s lump free.
Spread over the citrus icing and sprinkle with nuts and orange zest.