It’s Halloween next week, so time to buy your pumpkins! Boston is a great spot to secure your seasonal squash and ensure your home looks suitably spooky ahead of fright night.

But once carved, we often discard the fleshy feast that is inside these spooktacular fruits. Don’t do it! Pumpkins are delicious used inside a host of savoury and sweet dishes.

Halloween Pumpkin Cake Recipe

In this week’s blog, we feature a Halloween Pumpkin Cake Recipe from BBC Good Food. As well as being moist and delicious, it’s the perfect accompaniment to any spooky soiree or devilish dinner.


For the cake:

  • 300g self-raising flour
  • 300g light muscovado sugar
  • 3 tsp mixed spice
  • 2 tsp bicarbonate of soda
  • 175g sultanas
  • ½ tsp salt
  • 4 eggs, beaten
  • 200g butter, melted
  • Zest of 1 orange
  • 1 tbsp orange juice
  • 500g (peeled weight) pumpkin flesh, grated

For drenching and frosting:

  • 200g pack of soft cheese
  • 85g butter, softened
  • 100g icing sugar, sifted
  • Zest of 1 orange and juice of half


  1. Heat oven to 180ºC/fan 160ºC/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine. 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 the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
  2. To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
  3. If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls. If you’re making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge.


Wilko in Pescod Square stocks a wealth of spooktacular baking equipment and accessories to ensure your cakes and bakes are fang-tastic all year read. Head in-store to get all you need to make a monstrous feast this Halloween.


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