Halloween Pumpkin Cake With Ginger Bread… By Lucy Simmons

By lucy  , , , , ,   , , , ,

October 22, 2014

Perfect for a Halloween party to entertain people. Using the warm gingerbread you can make the theme of the cake like a graveyard. Enjoy

  • Prep: 20 mins
  • Cook: 30 mins
  • Yields: 15 Generous


300 Grams Self-raising flour

300 Grams Light muscovado sugar

2 tsp Mixed spice

1 tsp Cinnamon

2 tsp Bicarbonate of soda

175 Grams Sultanas

1/2 tsp Salt

4 Medium Eggs, beaten

200 Grams Butter, melted

1 Medium Orange, zest

1 tbsp Orange juice

500 Grams Pumpkin, grated

200 Grams Soft cheese

85 Grams Butter

100 Grams Icing sugar

1 Medium Orange zest and half juice

350 Grams Plain flour

1 tsp Bicarbonate of soda

2 tsp Ground ginger

125 Grams Butter

175 Grams Light brown soft sugar

1 Medium Egg

4 tbsp Golden syrup

1 Handful Halloween sweet treats


For the cake

Heat oven to 180C/ gas mark 4. Then butter and line a 30 x 20cm baking tray with baking paper.

Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir with a wooden spoon to mix.

Beat the eggs into the cooled melted butter, add in the orange zest and juice, stir and then mix with the dry ingredients until combined.

Stir in the grated pumpkin until fully combined. Pour the mixture into the tin and bake for 30-40 minutes, until golden.

To make the frosting.

In a large bowl beat together the cream cheese, butter, icing sugar (sieved), orange zest and 1 tsp of the juice until smooth and creamy.  If it is too runny add some more icing sugar, then set aside in the fridge to set.

After the 30-40 minutes take the cake out of the oven and leave to cool for 5 minutes then turn out onto a cooling rack.

Prick the cake with a knife or skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.

Time to make the ginger bread

Sift the flour, bicarbonate of soda, ginger and cinnamon and pour into the bowl of a food processor.  Add the butter, sugar, beaten eggs and golden syrup.  Pulse until the mixture comes together.  Turn out the dough onto a lightly floured surface and knead for 5 minutes.  Wrap in clingfilm and put in the fridge for 15 minutes.

Preheat the oven to 180C/Gas 4. Line two baking trays with greaseproof paper.

Roll the dough out to a 0.5cm thickness on a lightly floured surface.  Cut out ‘gravestone’ shapes any size you would like and place on the baking tray.  With the left over dough make gingerbread men for fun.

Bake for 12-15 minutes or until lightly golden-brown.

Leave to cool for 10 minutes then place onto a cooling rack.  Decorate as you wish.

 Assemble to cake

 Get the icing out of the fridge and spread a layer onto the cooled cake.  Then get the ginger bread and place randomly on the cake so it looks like a graveyard.  Then I used different sweets and chocolates to decorate the cake.  Make it as fun and chocolatey as you like.  Enjoy.


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