Iced Pumpkin and Orange Slice cake

Pumkin & orange slice

With Halloween coming up so quickly there are lots of pumpkins in the shops at the moment. But pumpkins are far from just using as a lantern, in fact it is a crime not to cook with these gorgeous, orange fellows!

I bought one from our local veg shop and good size one for a great price of £1.99 they are grown locally and apparently this year the farmer grew a whopping 1,600 of them! There are of course some great pumpkins bargains at the supermarkets too of course.

So my lovely pumpkin is going to be made into soup, a sausage and pumpkin tray bake for supper tonight and of course I baked some for this recipe too.

You can of course use canned pumpkin puree if you prefer.

If you are cooking your own pumpkin you will need to use a 400-450g slice of pumpkin, remove the seeds. Cut this into 4 smaller chunks then baste the flesh with melted butter or sunflower oil. Bake for 35-40 minutes or until tender. Leave to cool then scoop out the flesh and puree. You will need 150g of pumpkin puree for this recipe. Make sure it is completely cool before you add it to your cake mix or you may scrabble the eggs!

I made this recipe gluten-free so I used gluten-free plain flour and an extra 1/2 teaspoon of baking powder. I baked this in my Pampered Chef Rectangle Baking Pan which is perfect for tray bakes. I reviewed it a while back but use it so often I always like to mention it as it is a very sturdy pan and give great results.

To make these delicious Iced Pumpkin and Orange slices you will need:

150g Pumpkin Puree (see notes above to make fresh)

100g butter, softened

225g of soft brown sugar or golden castor sugar

2 eggs

275g plain flour (I used gluten-free)

1/2 teaspoon baking powder (for gluten-free use 1 whole teaspoon)

1 teaspoon of ground cinnamon

1/2 -1 teaspoon of ground ginger

1 teaspoon of nutmeg

grated rind of 1 large orange

100g chopped walnuts

4 tablespoons of freshly squeezed orange juice

For the icing:

150g icing sugar, sifted

2 -3 tablespoons of freshly squeezed orange juice

To make this iced pumpkin and orange slice you need to:Pumpkin traybake

  • Grease a 33cm x 23cm baking tin (or similar size) and line at the bottom though as you can see my went up the edges (lazy I know!)
  • Preheat the oven to 180ºC
  • Cream the butter and sugar together until light and fluffy.
  • Add the eggs, pumpkin puree and 1 tablespoon of flour and beat together. It may curdle a little but don’t worry.
  • Sift the flour, spices and  baking powder into a bowl and gradually add to the cake mixture folding in gently.
  • Stir in the walnuts and orange juice.
  • Pour into your prepared pan and bake for 30 minutes or until the cake is golden brown and firm to touch. My oven is a bit uneven hence one side is overdone just a touch!
  • Whilst it is in the oven make up your icing by simply mixing the orange juice with the icing sugar. Add the juice gradually but you are looking for a loose icing.
  • Leave to cool in the tray for 5 minutes then turn out onto a cooling rack with the top of the bake facing upwards.
  • Whilst the cake is still warm, spread the icing over it.
  • Leave to cool completely and let the icing set.

Iced pumkin & orange traybake


Cut into 18+ pieces depending on the size you would like.

These store well for 3-4 day’s in an airtight container.

You could also add 150g of sultanas to this, I would love this but 50% of the household are not dry fruit fans! You could also omit the nuts again swapping it for dry fruit.

I loved these and the texture of them has been one of my favourite gluten-free bakes.

I have linked up with the Honest Mummy #TastyTueday click the badge to find more recipes including Vicki’s yummy looking No Bake Chocolate and Coconut Protein Bars .

Tasty Tuesdays on

I am also linking up with A Mummy Too ‘Recipe of the Week’ where you will find Emily has chosen three pumpkin recipe from last week and also there is some gorgeous other recipes in the link up too! Click the badge to go and see them!

Link up your recipe of the week

16 comments on “Iced Pumpkin and Orange Slice cake

  1. Not A Frumpy Mum
    October 21, 2014 at 10:51 am

    These look lovely. I’m never too sure what to do with a pumpkin so we always end up with Pumpkin Soup so it would be lovely to do something different with them this year. #TastyTuesday

    • Ali
      October 21, 2014 at 11:45 am

      They are really delicious, similar to carrot cake but as it is puree you don’t know it there! I love baked slices of pumpkin too with roast dinner or similar for a change.

  2. Alison
    October 21, 2014 at 11:57 am

    Great idea for using up pumpkin. Bet they were really tasty

    • Ali
      October 21, 2014 at 12:19 pm

      Very tasty if I say so myself 😉 still have a slice or two left so will be enjoying with a cuppa some time very soon!

  3. Betty and the Bumps
    October 21, 2014 at 1:08 pm

    This looks fantastic. I’m always looking for ideas to use up leftover pumpkin. I made cupcakes last year but they ended up a bit dense. I’ll try this instead!



    • Ali
      October 21, 2014 at 1:14 pm

      Actually these are gluten-free which can tend to be dense but these were not at all, in fact think Mr Kipling’s but nicer! I hope you enjoy them x

  4. Vicki Montague - The Free From Fairy
    October 21, 2014 at 1:23 pm

    Yum. These look lovely and I find that pumpkin makes for a very moist cake. I think I may have to give these a go! I have been experimenting this week with pumpkin and microwaves…in my chocolate chip cakes that take 5 mins to make! Perfect for a quick pudding! If you have any pumpkin puree left over give them a whizz! They are gluten-free too.

    • Ali
      October 21, 2014 at 1:45 pm

      They sound good Vicki though I don’t have a microwave any more! The pumpkin and orange cake I made a couple of years ago was very moist but these were at all. There not a huge amount of pumpkin puree in it but they had a lovely Autumn flavour to them!

  5. Dannii @ Hungry Healthy Happy
    October 21, 2014 at 4:18 pm

    This cake sounds so moist and delicious. Love it!

    • Ali
      October 21, 2014 at 5:46 pm

      Thanks Danni, the slices are going down very quickly! x

  6. susan @happyhealthymumma
    October 21, 2014 at 8:54 pm

    ooo I love pumpkin! and I have one downstairs about to be cut open ready for Halloween! this sounds like a perfect recipe to try! #tastytuesdays

    • Ali
      October 22, 2014 at 8:18 am

      They are great aren’t they, and you can do so much with them! I hope you enjoy the recipe, we loved it and they looked really nice and tempted too!

  7. Sophie at Franglaise Cooking
    October 22, 2014 at 11:06 am

    Ooh, what a lovely mix of flavours! I’m loving all the various pumpkin recipes at the moment 🙂

    • Ali
      October 22, 2014 at 11:57 am

      Thank you Sophie! I know there are so many yummy pumpkin recipe out there to try! Thanks for stopping by x

  8. Honest Mum
    October 26, 2014 at 9:50 am

    This looks and sounds divine, would just miss out the nuts-amazing! Thanks for linking up to #tastytuesdays

    • Ali
      October 26, 2014 at 1:42 pm

      It was gorgeous, I loved the nuts in it but I did get complaints from one member of the family! Dry fruit would make a great swap for the nuts x

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