Pyjamas & Pumpkin Cake: The Perfect Recipe

Pyjamas & Pumpkin Cake: The Perfect Recipe

We are well into the month of October, so by now your house should resemble something of a pumpkin patch. In between carving and cooking, we’re often left with an unholy amount of pumpkin pulp during the autumnal months that even the compost is starting to reject. So how can we turn this pulp into a delicious pumpkin pleasure?

Similar to that of a carrot cake, pumpkin can be a delicious ingredient to include in your Sunday morning baking sessions this autumn. It’s a great way to use up your leftover pumpkin to make a delightful sweet treat that won’t trick your guests. After you taste this pumpkin cake recipe, you’ll be entering yourself into the Great British Bake Off.

Prep: 20 mins Cook: 30 mins Serving: 15 portions

For the cake

● 300g self-raising flour
● 300g light muscovado sugar
● 3 tsp mixed spice
● 2 tsp bicarbonate of soda
● 175g sultanas
● ½ tsp salt
● 4 eggs, beaten
● 200g butter, melted
● zest 1 orange
● 1 tbsp orange juice
● 500g pumpkin pulp (seedless)

For drenching and icing

● 200g soft cheese
● 85g butter, softened
● 100g icing sugar, sifted to remove any lumps
● zest 1 orange and juice of half

Preheat your oven to 180C (160C for fan ovens or gas mark 4). Grease and prepare a 30 x 20cm baking or small roasting pan with parchment paper. In a large mixing bowl, combine the flour, sugar, spice, bicarbonate of soda, sultanas, and salt.

Whisk the eggs into the melted butter, incorporate the orange zest and juice, and then blend this mixture with the dry ingredients until they are well-combined. Fold in the pumpkin puree from your carving collection. Transfer the mixture into your prepared tin and let it bake for about 30 minutes or until it's golden brown and bounces back upon touch.

For the icing, whip the cheese, butter, powdered sugar, orange zest, and a teaspoon of the juice until it's smooth and luscious. Place this in the refrigerator for the time being. Once the cake is ready, let it cool in the tin for about 5 minutes, then transfer it onto a wire rack. Using a skewer, poke holes throughout the cake and while it's still warm, drizzle over the remaining orange juice. Allow the cake to cool down entirely.

Neaten the edges of the cake and then using a flat knife, spread the icing over the cake, creating peaks and patterns as you wish. Store in the fridge and remove thirty minutes before serving. Slice into fifteen portions and enjoy!

Browse the range of matching family pyjamas this autumn at