Autumn is here and now is the time for flavours like cinnamon and pumpkin. A pumpkin traybake is a perfect way to kick start your Autumn baking. If you don’t have pumpkin, fear not, you can use butternut squash and it works just as well.
- 175ml sunflower oil
- 175g light muscovado sugar (or you can use our super-simple brown sugar recipe) LINK
- 3 large eggs
- 1 tsp vanilla extract
- 200g coarsely grated pumpkin or butternut squash flesh
- 100g sultanas/raisins
- grated zest 1 orange
- 2 tsp ground cinnamon
- 200g self-raising flour
- 1 tsp bicarbonate of soda
For the icing
- 200g tub full-fat cream cheese
- 85g icing sugar
- toasted chopped pecans to decorate (optional)
Heat oven to 180C/160C fan. Line a tray with baking paper. Pour the oil into a large bowl and add the sugar, eggs and vanilla. Beat together, then add the grated pumpkin, sultanas and orange zest.
Stir in the cinnamon, flour and bicarbonate of soda, the mixture will be quite wet. Spoon into the tray. Bake for 25 – 30mins until firm and springy to the touch and a skewer inserted in the centre of the cake comes out clean. Cool completely on a wire rack.
For the icing, beat the cream cheese and sugar together until smooth then spread on top of the cake. Leave plain or decorate with pecans. Store in the fridge( see our tips on storing your homemade treats), but return to room temperature to serve for the best flavour and texture.
We would love to see your masterpiece if you use this recipe over on Instagram or any other Autumn baking you have done.