I first made Pumpkin & Orange Tray bake when my eldest daughter was seven. At the time she declared it the "best cake ever". As lovely as that was, seven year olds tend to declare "best thing ever" at the drop of a hat. However, she is now 16 years old and still puts in a request for this cake whenever I am tackling the pumpkin harvest. A teenager coolly saying, "So good" is definitely a fine complement.
This is a very moist cake and best eaten with a spoon or a napkin to wipe your fingers on. Try to eat it within 3-4 days and, if you have space, keep it in the fridge as it can go mouldy in a warm kitchen within 4 days. We like it cold, at room temperature or even heated with custard. Whatever, it is delicious!
Pumpkin & Orange Tray Bake
200g butter, melted
4 eggs, beaten
zest & juice of 1 orange
300g self-raising flour
300g light muscovado sugar
3 tsp mixed spice
2 tsp bicarbonate of soda
500g (peeled weight) pumpkin, grated
100g icing sugar, sifted mixed with zest & juice of 1 orange
Heat oven to 180°C, gas 4. Butter and line a 25 x 25cm square tin. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin. Pour into the tin and bake for 50-60 minutes, or until golden and springy to the touch. Whilst still warm, prick it all over with a skewer and drizzle with the orange juice/icing sugar mix.
Leave to cool completely. Store the cake in the fridge but return to room temperature to serve.