RECIPE: Pumpkin Cake by Sue Stoneman

If you have got any leftover pumpkins, or you’ve managed to save some of the pulp from your carving and hollowing out, here’s a lovely pumpkin cake you can make with some of the flesh.  You can bake it as one whole cake, or it would also work well baked in muffin tins lined with cases, but just cook them for less time.

I’ve cooked this one in my BBQ but of course you can cook it in your domestic oven. My family really like the cake and it’s great on its own, warm out of the oven or served with custard or ice cream.

pumpkin cake pic

Here’s the recipe

250g of grated pumpkin
150g butter
2 large eggs (beaten)
200g light soft brown sugar
200g self raising flour
1/2 teaspoon of salt
2 teaspoons of ground cinnamon (or ground mixed spice)
1 tsp of baking powder
75g dried mixed fruit (or currants/raisins)

What to do:

Melt butter and put into a bowl.
Add pumpkin, sugar and beaten eggs and stir.
Sieve the flour, baking powder, cinnamon (or ground mixed spice) and salt into the mixture. Combine with a spoon.
Add the dried mixed fruit (or currants/raisins). Looks like a sloppy mess!
Put into cases or cake tin (spring form/loose bottom & lined) and bake for 45 mins (for a whole cake) or 20-25 mins for individual cakes. (12 muffin cases)
Test with a skewer to see if cooked. (should come out clean).
Cool on baking tray. Yummy on its own or served warm with custard.


I baked this cake in my BBQ but you can of course bake it in your kitchen oven too.

Happy Halloween!

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