PUMPKIN SHEET CAKE WITH MAPLE BUTTER GLAZE

By Hazel OBrien
Related Categories: Cookbook Confidential

SERVES 10–12

When anything is labelled as ‘pumpkin’ I am inevitably disappointed. Not because the flavour isn’t good, but because these things are sometimes made without actual pumpkin, just pumpkin spice, and it feels like I am being cheated out of something. This pumpkin sheet cake is made with both pumpkin purée and plenty of spices to give a tender bake reminiscent of carrot cake, but full of autumnal flavour. The topping is a simple maple butter glaze, but if you want to give a further boost of flavour, you could brown the butter first.

180ml (6¼fl oz/¾ cup) olive oil, plus extra for greasing

250g (9oz/2 cups) plain (all-purpose) flour

2½ teaspoons baking powder

1 teaspoon bicarbonate of soda (baking soda)

½ teaspoon fine sea salt

2 teaspoons ground cinnamon

½ teaspoon ground allspice

½ teaspoon ground cardamom

½ teaspoon ground nutmeg

300g (10½oz/1⅓ cups + 1 teaspoon)

light brown sugar

3 large eggs

425g (15oz) can pumpkin purée

Toasted pumpkin seeds, for sprinkling

FOR THE GLAZE

30g (1oz/2 tablespoons) soft unsalted butter

60ml (2¼fl oz/¼ cup) maple syrup

120g (4¼oz/1 cup) icing (powdered) sugar

Pinch of salt

Splash of milk

Preheat the oven to 180ºC (160ºC Fan) 350ºF, Gas Mark 4. Lightly grease the baking tin and line with a strip of parchment paper that overhangs the long sides, securing it in place with metal clips.

Sift the flour, baking powder, bicarbonate of soda, salt, spices and sugar into a large bowl, then whisk to combine. Make a well in the centre and add the eggs, pumpkin purée and oil. Whisk together until a smooth batter forms. Pour into the prepared tin and spread evenly.

Bake for 30–35 minutes, or until a skewer inserted into the middle of the cake comes out clean. Transfer the tin to a wire rack to cool completely. Leave to cool in the tin for 15 minutes before using the parchment paper to lift the cake onto a wire rack to cool completely.

Combine all the glaze ingredients, except the milk, in a bowl and beat until smooth. Add just enough milk to make a pourable consistency. Pour the glaze over the cooled cake and tease it to the edges so it drips down the sides. Top with a generous sprinkling of lightly toasted pumpkin seeds.

If stored in a sealed container, this cake will keep for about 3 days.

this recipe is from One Tin Bakes Easy by Edd Kimber. If you liked this recipe, why not try this School Cake recipe from Can You Make That Gluten Free?