Pumpkin, pine nut & honey cake

Pumpkin, pine nut & honey cake

A lovely moist, spiced cake that feels just right for Halloween or Bonfire Night.

By , 21 September 2015
Pumpkin, pine nut & honey cake
  • Ready in: 75 mins
  • Serves: 12
  • Price: 63p per serving
Nutritional Info
Each 89g serving contains
  • Fat high
  • Saturates high
  • Sugars med
  • Salt med
  • Energy 1373KJ 328KCAL
of your reference intake.
Typical energy values per 100g: 1543kJ/369kcal.
  • 225g self-raising flour
  • 1 level tsp ground ginger
  • 1 level tsp ground cinnamon
  • 175g butter, softened
  • 100g light soft brown sugar
  • 100g clear honey
  • 2 large free-range eggs
  • 150g pumpkin (or butternut squash) weighed without seeds and skin, grated
  • 100g pine nuts
  • 50g icing sugar
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Grease a 23cm round cake tin and line the base with baking paper.

  • Sift the flour, ginger and cinnamon together.

  • Beat the butter and sugar until creamy. Add the honey and beat again.

  • Beat in the eggs one at a time, adding a spoonful of the flour mixture with each.

  • Fold in the rest of the flour, the grated pumpkin and pine nuts. Spoon into the cake tin and level the top.

  • Bake for 45-55 minutes or until the top springs back when lightly pressed. Cool on a wire rack.

  • Mix the icing sugar with 1 1/2 tsp water and drizzle on top.