Spiced Pumpkin Traybake

  • 100g Whitworths Sunshine Sultanas
  • 300g plain flour
  • 135g caster sugar
  • 160g light brown sugar
  • 2 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground ginger
  • 3 medium eggs, beaten
  • 40 ml whole milk
  • 100 ml sunflower oil
  • 180g fresh pumpkin, grated
  • FOR THE TOPPING
  • 4 (50g) Whitworths Stoned Sayer Dates
  • 50g pretzel sticks, cut into 32 short pieces
  • mini marshmallows, to decorate
  • 50g apricot jam
  • 250g ready to roll orange coloured icing block
  • 1 large bag milk chocolate buttons
  • 1 black tube piping icing

Ready… Steady… Bake…

  • Preheat your oven to 140⁰C / Fan 120⁰C / Gas Mark 2 then line a large rectangular tin (approx 21x29cm).
  • Mix the flour, caster sugar, brown sugar, bicarbonate of soda, cinnamon, nutmeg and ginger in a large bowl, mixing thoroughly to ensure all lumps have dispersed.
  • In a separate bowl whisk the eggs, milk and sunflower oil together, until a little frothy then add to the flour mix.
  • Add the pumpkin and sultanas then stir well.
  • Pour into your prepared tin then bake in the centre of your oven for 50-55 minutes until golden brown. To check the cake is cooked simply insert a skewer into the centre - if it comes out clean then it’s cooked.
  • Leave to cool for 10 minutes then turn out onto a cooling rack - have the base of the cake to the top to give you a flatter surface to decorate - then leave to cool completely.
  • Meanwhile make your spiders... set aside 8 of the chocolate buttons to finish the top with then melt two thirds in a microwave or over a pan of boiling water until smooth and runny. Remove from the heat then stir in the remaining third.
  • One at a time dip each date into the chocolate with a fork until fully coated. Shake off any excess chocolate then place onto a sheet of greaseproof paper, before the chocolate has fully set add on marshmallow eyes and pretzel legs. Repeat for the other 3 dates.
  • When your cake has cooled completely, roll out the icing to the same size as your tin (use your tin as a template).
  • Spread the jam over the top of the cake then lay over the rolled out icing.
  • Using a fine nozzle draw a spider web design with the black piping icing, arrange the set aside chocolate buttons on the edges then carefully place the spiders in the web.
Print recipe
  • 45 mins
  • 50-55 mins
  • Makes 12