This is the last of my Halloween themed posts with Kilner and probably my favourite of the three!
These little cakes are really tasty and an excellent way to use the flesh of a pumpkin. They taste a little like a carrot cake, especially with the cream cheese frosting, but with a slight pumpkin twist.
Just like the chutney, if you don’t have any pumpkin you can use butternut squash to make these cakes and they will still be delicious! There are many different ways these can be decorated too. I tried to keep it simple and went for violet crystals and a cute little wooden spoon tied on with some string, but you could really go to town on these with halloween themed labels, toppers and more!
The cake pictured is in a 0.35l Kilner Jar and really could serve two. However, you could use smaller jars for an individual portion and really make guests feel special!
Spiced Pumpkin Cake In a Jar
A spicy but sweet cake that’s perfect for Halloween celebrations!
- 2 medium eggs
- 4oz self-raising flour
- 4oz baking spread or butter
- 4oz caster sugar
- 250g (peeled weight) pumpkin flesh, grated
- 1.5 tsp mixed spice
- 1/2 tsp vanilla extract
- 1.5oz softened butter
- 3.5oz cream cheese, cold
- 7oz icing sugar
- A small amount of orange or red and yellow food colouring
1. Some pumpkins may be wetter than others. If yours has a lot of excess moisture, squeeze it between your hands to remove some of the water before step 2.2. Beat together the eggs, flour, baking spread, sugar, grated pumpkin, mixed spice and vanilla until well combined. Spread over a prepared flat tin to bake as one large sheet. (I used a 34cm x 20cm brownie pan.)3. Place into the oven at 150ºC. How long it takes will vary wildly depending on the moisture in the pumpkin and the size of the tin. Start at 20 mins and check every 5 mins until done. The cake is ready when it is coming away from the sides and a skewer comes out clean when inserted into the middle of the cake. Once removed, leave in the tin to cool for 10 mins before turning out and leaving to cool completely.4. Whilst waiting for the cake to cool, make the frosting by combining the cream cheese and butter until fully mixed. Gradually add in the icing sugar until a smooth, thick consistency is reached. At this point, add colouring if you wish. Place in the fridge to thicken and chill.5. Using a cookie cutter, cut out circles of cake that will fit inside your jars and layer up, piping or smoothing some frosting between every layer as you go.6. Once you reach the top of the jar, add a final layer of frosting and decorate as desired. Eat immediately or store sealed in the fridge for up to 2 days.
DetailsPrep time: Cook time: Total time: Yield: Around 4 portions of cake, depending on jar size
I am entering this bake into the following: