The original recipe for this cake is by Fiona Cairns and includes beetroot, but my husband and I weren't so keen on the taste, so I adapted the recipe for Halloween and used pumpkin instead of the beetroot. I also added ground cinnamon and more cocoa powder. My two posts about this cake can be found here and here.
For the Cake
180ml sunflower oil
250g pumpkin - cooked, pureed and drained
3 medium eggs
250g caster sugar
190g SR flour
80g cocoa powder
1tsp bicarbonate of soda
1.5tsp ground cinnamon
For the Icing (optional)
250g icing sugar
water
food colouring
decorations of your choice
1. Preheat oven to 160'C fan.
2. Grease and base line a deep, 23cm cake tin.
3. In a large bowl or food processor, beat together the oil, pumpkin and eggs.
4. Add the sugar and beat.
5. Mix together the flour, cocoa powder, bicarbonate of soda and ground cinnamon. Add to the mixture and beat well.
6. Pour into tin and bake for 45-55 minutes, use a skewer to test if cooked (it should be clean when removed from centre of cake).
7. Leave to cool in tin for 10 minutes and then remove to a wire cooling rack.
8. Decorate as desired.
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