Spiced pumpkin cake

Spiced pumpkin cake
A tasty traybake that's a real treat for Halloween
Serves 24  / 
Prep 20 mins  / 
Cook 60 mins


250g local unsalted butter, plus extra for greasing
375g Coop plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp ground cinnamon
300g Coop Fairtrade light brown soft sugar
3 large local eggs
Zest and juice of 1 orange
400g pumpkin, grated
30g Coop walnut halves, roughly chopped
5 tbsp maple syrup
100g Coop soft cheese


1. Preheat the oven to 180°C/fan 160°C/Gas 4

2. Grease and line a 30cm x 20cm baking tin

3. Sift 300g of the flour, the bicarbonate of soda, baking powder and cinnamon into a bowl, then stir in the sugar

4. Melt 225g of the butter and whisk in the eggs, adding half the orange juice and zest too

5. Fold into the dry ingredients until just combined, then stir in the pumpkin

6. Pour into the tin and bake for 35-40 mins, until springy to the touch

7. Set aside to cool completely

8. To make the crumble, rub the remaining butter and flour together to resemble breadcrumbs

9. Add the walnuts and 3 tbsp of the maple syrup, then bake on a non-stick tray for 15-20 mins, until golden

10. For the icing, beat the cheese with the remaining orange zest and juice

11. Stir in the rest of the maple syrup, then drizzle on the cake

12. Scatter over the crumble and cut into squares to serve