Pumpkin Tray Bake Recipe
World Vision, the world's largest international children's charity, has teamed up with fair trade pioneers Traidcraft to create this tasty pumpkin tray bake, as part of its annual Night of Hope campaign.
Ingredients
300g self-raising flour
150g dark muscovado sugar*
150g golden caster sugar*
1 tsp ground nutmeg
1 tsp ground cinnamon
2 tsp bicarbonate of soda
125g sultanas*
100g dried apricots chopped*
1 or 2 Earl Grey teabags*
½ tsp salt
4 eggs, beaten
200g butter, melted
zest ½ orange
1 tbsp orange juice*
500g pumpkin flesh, peeled and grated
Frosting
300g soft cheese
100g butter, softened
150g icing sugar, sifted
2 tbsp orange juice*
zest ½ orange
Method
1. Heat oven to 180C (160C fan) or gas mark 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment.
2. Soak the sultanas and apricots in ¼L of Earl Grey tea for 2 hours, pour off the excess liquid and discard tea bags.
3. Mix all cake ingredients together to create thick batter. Pour into the tin and bake for 30 minutes or until golden and springy to the touch. Keep an eye on the cake as the cooking time will vary depending on the liquid content of the pumpkin flesh. When the cake is done leave to cool completely.
4. Beat together the frosting ingredients till smooth and creamy, then set aside in the fridge. Spread over the top of the cake.
5. The cake can be kept covered in the fridge for up to 3 days. Remove 30 minutes before serving.
Traidcraft Pumpkin Tray Bake Recipe Ingredients
Makes 15 -20 portionsIngredients
300g self-raising flour
150g dark muscovado sugar*
150g golden caster sugar*
1 tsp ground nutmeg
1 tsp ground cinnamon
2 tsp bicarbonate of soda
125g sultanas*
100g dried apricots chopped*
1 or 2 Earl Grey teabags*
½ tsp salt
4 eggs, beaten
200g butter, melted
zest ½ orange
1 tbsp orange juice*
500g pumpkin flesh, peeled and grated
Frosting
300g soft cheese
100g butter, softened
150g icing sugar, sifted
2 tbsp orange juice*
zest ½ orange
Method
1. Heat oven to 180C (160C fan) or gas mark 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment.
2. Soak the sultanas and apricots in ¼L of Earl Grey tea for 2 hours, pour off the excess liquid and discard tea bags.
3. Mix all cake ingredients together to create thick batter. Pour into the tin and bake for 30 minutes or until golden and springy to the touch. Keep an eye on the cake as the cooking time will vary depending on the liquid content of the pumpkin flesh. When the cake is done leave to cool completely.
4. Beat together the frosting ingredients till smooth and creamy, then set aside in the fridge. Spread over the top of the cake.
5. The cake can be kept covered in the fridge for up to 3 days. Remove 30 minutes before serving.