spiced pumpkin traybake
Spiced Pumpkin Traybake
Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
A spiced pumpkin traybake perect for Autumn days.
Course: Cakes, Halloween, Snack, Tea Time
Cuisine: American
Keyword: spiced pumpkin traybake
Servings: 16
Author: Laura Scott
  • 225 g self raising flour
  • 1 tsp bicarbonate of soda
  • pinch of salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp mixed spice
  • 1 inch piece of ginger peeled & grated
  • 400 g butternut squash steamed & blitzed to a smooth puree
  • 3 eggs
  • 250 ml mild flavoured oil
  • 275 g light brown sugar
  • 1 tbsp honey/maple syrup
  • For the icing:
  • 125 g unsalted butter softened
  • 250 g icing sugar
  • 1 tsp vanilla extract
  • 3 tbsp milk
  1. Pre-heat the oven to 160 degrees
  2. Whisk the oil with the sugar, honey and eggs in a food mixer until well blended
  3. Sift in the flour, bicarb, salt and spices then beat the mixture in the food mixer until it forms a loose batter
  4. Fold in the butternut squash using a spatula
  5. Pour the mixture into a lined square baking tin/brownie tin and bake for between 45 minutes-55 minutes depending on your oven
  6. Let the cake cool completely before icing
  7. For the icing:
  8. Place the butter, icing sugar, vanilla and milk in a food mixer and beat well for at least 3 minutes until the icing becomes pale and creamy in colour
  9. Spread the icing over the cake
  10. Chill in the fridge until the icing is set
Recipe Notes

This cake keeps well in the fridge, covered with cling film or in a plastic box for up to one week. It also freezes well.