A moist pumpkin cake with orange and a soft, creamy vanilla frosting. The cake is lightly spiced with cinnamon, cardamom and ginger, among other things – spices that pair beautifully with pumpkin and the sweetness of the cake. A cake the whole family loves.
This pumpkin cake also makes a perfect Halloween cake – the children love it.
A pumpkin Halloween cake is a must in our house, and you can decorate the frosting with little spiders made from liquorice laces, sugar eyes nestled in small heaps of crushed Bastogne biscuits (spiced speculoos-style biscuits) or similar.
Pumpkin cake with orange and frosting – Halloween cake
Recipe for an easy, moist pumpkin cake with orange and frosting – perfect for Halloween.Serves 8-10
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Ingredients
Pumpkin cake
- 300 g pumpkin, coarsely grated
- 250 g plain flour
- 250 g caster sugar
- 150 g butter
- 3 eggs
- 1 orange, juice and finely grated zest – approx. 50 ml juice
- 2 tsp baking powder
- 2 tsp vanilla sugar
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp ground ginger
- 1/2 tsp salt
Frosting
- 100 g cream cheese
- 75 g butter, at room temperature
- 140 g icing sugar
- 1 tsp vanilla sugar
To serve
- 1 orange – finely grated zest for the top
- Edible gold flakes (optional)
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Method
Pumpkin cake
- Melt the butter in a saucepan and turn off the heat – leave it to cool for a moment.
- Whisk the eggs and sugar until light and fluffy, then fold in the grated pumpkin together with the zest of one orange.
- Mix all the dry ingredients, sift them into the egg mixture and fold them in with a spatula or similar.
- Pour in the melted butter and the orange juice, and stir until you have a smooth, even batter.
- Line the base of a springform tin about 24 cm in diameter with baking parchment, and grease both the base and the sides with a little butter.
- Pour the batter into the tin and bake in the middle of the oven at 180°C (conventional oven, top and bottom heat) for about 35 minutes. Insert a skewer into the centre of the cake to check that it is baked through; if not, give it a couple of minutes longer.
- Leave the cake to cool before removing it from the tin and topping it with the frosting.
Frosting
- Beat the butter and icing sugar together until creamy. At first it will look as if it has split, as though there isn’t enough butter – but keep beating, it will come together.
- Fold the cream cheese into the butter mixture together with the vanilla sugar, and stir everything together well and quickly.
- Spread a generous layer of frosting over the cake, and top with finely grated orange zest and gold flakes, if using. Keep the cake in the fridge until it is to be served. The cake definitely tastes best freshly made – but it keeps perfectly well in the fridge. Take it out 20-30 minutes before serving.
Nutrition
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Dejlig kage – nem og hurtig
Jeg har brugt butternut squash, og undladt frosting, for at spare kalorier.
Hej Anna
Tusind tak for din besked, – hvor er jeg glad for at du kan lide opskriften 🙂
Og virkelig god ide med toppingen, – der sparer man altså alligevel en del kcal, og kagen er jo dejlig saftig alligevel 🙂
Rigtig dejlig dag 🙂
Warm wishes, Dianna