• Serves: 12
  • Prep Time: 15 minutes
  • Cooking Time: 1 hour 30 minutes
  • Difficulty: Medium

Every celebration needs a cake and Halloween is no different. Well, it is in a way because you might not want to give out cake slices at the door but if you have a party planned, then a fab cake is just what’s needed. A pumpkin cake no less. And I’m not talking one containing pumpkin, but one in the actual shape. A fun addition to your table that combines autumnal spices and chocolate underneath its bright orange skin. One more thing: don’t worry about every little bit being absolutely perfect. I’m no expert in decorating cakes with fondant, but have found that small flaws can easily be covered with more decorations. Have fun!

 

Here's what you'll need...

 

  • 600g self-raising flour + extra for dusting the cake tin
  • 600g butter + extra for greasing the cake tin
  • 600g golden caster sugar
  • 9 free range eggs
  • 1tsp ground cinnamon
  • 1tsp ground cloves
  • 1tsp ground allspice
  • 1tsp ground ginger

For the filling/icing:

  • 200g butter
  • 400g icing sugar
  • 50g cocoa powder
  • 3tbsp milk

For the decoration:

  • 1kg orange ready-made icing
  • 250g brown ready-made icing
  • 100g green ready-made icing
  • Icing sugar for dusting

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Set oven temp: 160C

Here's how it's done...

  • 1

    Grease the cake tin and dust with some flour. Mix the flour and the spices together in a bowl

  • 2

    In a large bowl, beat the butter and sugar until you have a light and fluffy mix

  • 3

    Add the eggs one at a time alternating with a tablespoon of flour

  • 4

    Once all the eggs are mixed in, add the remaining flour

  • 5

    Fill your tin with half the cake batter and bake for 40 minutes

  • 6

    Leave the cake to cool for 15 minutes before turning it out onto a cooling rack. Rinse the tin with cold water repeat the greasing, dusting and baking with the second batch of batter

  • 7

    Now start on the icing by whisking the butter and slowly adding the icing sugar one spoon at a time

  • 8

    Add the cocoa powder

  • 9

    Now add the milk one spoon at a time until you have a smooth but not runny consistency

  • 10

    If needed, slice a thin layer off the bottom of each of the cakes to create a flat surface

  • 11

    Turn one of the bundt cakes upside down and cover the bottom with a generous amount of icing

  • 12

    Place the second cake on top and cover both cakes with the remaining icing

  • 13

    Next is the orange cover! Dust a flat surface with some icing sugar and roll out the orange icing with a rolling pin to a large enough size to cover the entire cake

  • 14

    Carefully transfer the icing onto the cake

  • 15

    Smooth the icing down and shape it around the cake. Use a knife with a rounded tip to create the grooves of the pumpkin (you don’t need to be too exact as a natural pumpkin isn’t perfect)

  • 16

    Take the green fondant and roll it out on an icing-sugar dusted surface. Cut out a leaf-like shape to place on top of the pumpkin

  • 17

    Using a toothpick, gently carve the “veins” into each leaf

  • 18

    Now use the brown icing to shape the stalk with a base

  • 19

    Put the brown stalk on top of the green leaves

  • 20

    Transfer your cake to your chosen plate or wooden board before setting it amongst your decorations. Happy Halloween!

     

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Summary
Recipe Name
Halloween Pumpkin Cake
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By Carole Poirot on 16.10.18

Guest Contributor

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