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Halloween Pumpkin Cake – Recipe
How To Make Pumpkin Cake
Make this ghoulishly good pumpkin cake, made with spices, chocolate chips and grated pumpkin – you can’t really taste the pumpkin, but it makes the cake extra light and moist. Younger children will have great fun helping with the baking this Halloween!
- A piece of pumpkin or squash weighing around 350g (12oz)
- 1 orange
- 175ml (12 tbspns) sunflower oil
- 200g (7oz) soft light brown sugar
- 4 medium eggs
- 225g (8oz) self-raising flour
- 1 tspn baking powder
- 1 tspn bicarbonate of soda
- 3 tspns ground cinnamon
- 2 tspns ground ginger
- 1/4 tspn ground nutmeg or mace (optional)
- Pinch of ground cloves (optional)
- 100g (4oz) plain or milk chocolate chips
Ingredients for the topping:
- 1 orange
- 50g (2oz) softened butter or margarine
- 100g (4oz) icing sugar
- Red & yellow food colouring
- 100g (4oz) plain or milk chocolate
- 1/4 tspn ground cinnamon
- 1/4 tspn ground ginger
- Heat the oven to 180°C, 350°F or gas mark 4. Grease and line a 20cm (8in.) round, deep cake tin.
- Use a vegetable peeler to peel the rind from the pumpkin. Scoop out the seeds with a spoon. Grate the pumpkin on the big holes of a grater. Stop when you have 250g (9oz).
- Grate the rind from the outside of the orange on the small holes of a grater. Put it in a big bowl.
- Put the oil and sugar in the bowl with the zest. Beat for a minute with a wooden spoon.
- Break an egg into a cup. Tip it into the oil and sugar mixture and mix well. Do the same with each of the other eggs.
- Add the grated pumpkin and mix it in. Sift in the flour, baking powder, bicarbonate of soda and spices. Tip in the chocolate chips.
- Fold everything together gently with a spatula or a big metal spoon. Scrape into the tin. Bake for 50 minutes, until risen and firm. Test by pushing a skewer into the middle of the cake. If it comes out clean, the cake is cooked.
- Leave in the tin for 10 minutes, then turn the cake onto a wire rack. Leave it upside down to cool completely. When the cake is cool, peel off the parchment.
- For the topping, grate the zest from the orange on the small holes of a grater. Squeeze the juice from half the orange. Put half the zest in a big bowl and add the butter or margarine.
- Beat until smooth. Sift in the icing sugar. Add 11/2 teaspoons of the orange juice and a few drops of red and yellow food colouring. Mix until orange and fluffy.
- Put the cake on a serving plate with the flat side up. Spread the orange frosting around the sides. Put the cake in the fridge.
- Melt the chocolate by breaking it into small pieces and putting it in a bowl. Rest the bowl over a saucepan of recently boiled water and stir until it is all melted. Stir in the cinnamon, ginger and the remaining orange zest. Pour it on top of the cake spreading it gently with the back of the spoon until it starts dripping down the sides.
- Pumpkin can be hard to cut up so children will need to be supervised. Or you could use the same amount of grated carrot or sweet potato instead.
This great project has been supplied by Creative Steps (created by Party Cakes to Bake & Decorate) – fun ideas for everyone caring for young children. Each issue of Creative Steps Magazine contains dozens of inspiring ideas and crafts to help you encourage learning through creative play.
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