I started making this spiced pumpkin traybake last year and was amazed at how positive the reaction to it was. It’s very similar to a carrot cake but with a smooth texture – a damp spiced sponge that keeps for ages in the same way that a banana loaf does.
For the charity Halloween bake sale I held last Sunday, I wanted to make a cake that would go down well with the adults alongside the novelty cakes made specifically to appeal to children, like my own. This is a perfect Autumn bake topped with a delicate slick of vanilla buttercream. I’ve had lots of positive feedback about it so I’ll be making it again for next year’s sale with the aim of beating this year’s £280 profit.
I have made spiced pumpkin cupcakes with great success before, but not an actual traybake. After making bakes for school fairs, kids parties and sports fixtures I soon realised that a slab of something sweet involves much less effort than any individually baked efforts.
The one thing you’ll notice about this recipe is that I don’t actually use pumpkin in it. Instead, I have opted for butternut squash. I prefer it’s sweet and nutty flavour and also I find it less watery, which improves the texture of the sponge. If I lived nearer to a good grow your own farm/green grocers then I would be sure to use pumpkin but I find the supermarket varieties lacking in flavour.
I also made a version of this cake for last month’s supper club (minus the icing) and served it with a toffee sauce, home-made stem ginger ice cream, pecan crumb and candied squash. It was a smash – definitely got the best comments of the evening and makes a welcome alternative to a sticky toffee sponge.
Here are some more ideas for perfect pumpkin bakes from fellow bloggers:
Pumpkin swirls with a maple tahini drizzle – Rough Measures
Chewy pumpkin cookies – Supper in the Suburbs
Bacon pumpkin bread – Recipes from a Pantry
Spiced pumpkin cake in a jar – The Crafty Larder
Chocolate pecan pumpkin cake – Tin & Thyme