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 Pumpkin Cake

For the Cake:
300g self-raising flour
300g light muscovado sugar
3 tsp mixed spice
2 tsp bicarbonate of soda
175g sultanas
½ tsp salt
4 eggs, beaten
200g butter, melted
zest 1 orange
1 tbsp orange juice
500g (peeled weight) pumpkin or
butternut squash flesh, grated

For the frosting:

200g pack soft cheese
85g butter, softened
100g icing sugar, sifted
zest 1 orange and juice of half


Heat oven to 180Cgas 4.
Butter and line a 30 x 20cm baking or small roasting tin with baking parchment.
Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir
to combine.
Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined.
Stir in the pumpkin.
Pour the batter into the tin and bake for 30 mins,
or until golden and springy to the touch.

For the frosting, beat together the cheese, butter,
icing sugar, orange zest and 1 tsp of the juice till
smooth and creamy, then set aside in the fridge.
When the cake is done, cool for 5 mins then turn
it onto a cooling rack.
Prick it all over and drizzle with the rest of the orange juice while still warm.
Leave to cool completely.

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