Spiced Pumpkin and Beetroot Cake with Cream Cheese Frosting

bbc.co.uk

Sugarnspice

300g/10½oz self-raising flour

300g/10½oz light muscovado sugar

3 tsp mixed spice

2 tsp bicarbonate of soda

175g/6oz sultanas soaked in 1 tbsp dark rum for 20 minutes, then drained

½ tsp sea salt

4 free-range eggs, beaten

½ tsp caster sugar

200g/7oz butter, melted and cooled

1 orange, zest only

1 tbsp orange juice

1 tbsp golden syrup

100g/3½oz grated beetroot, a mixture of yellow and striped varieties

400g/14oz (peeled weight) pumpkin or butternut squash, grated

subheading: For the frosting:

200g/7oz cream cheese, softened

85g/3oz butter, softened

100g/3½oz icing sugar, sifted

3 free-range eggs, whites only (use pasteurised egg whites if serving to pregnant women, children or the elderly)

1½ oranges, zest and juice

2 tbsp golden syrup

How-to-videos

Directions at bbc.co.uk

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