Lorraine Pascale's pumpkin and pecan cake recipe

Name: Lorraine Pascale's pumpkin and pecan cake recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g (14.1oz) pumpkin (or butternut squash), peeled, deseeded and coarsely grated (should yield approx. 300g flesh); 350 g (12.3oz) self-raising flour; 275 g (9.7oz) soft light brown sugar; 1 large eating apple, peeled, cored and coarsely grated; 2 tsp ground mixed spice; 1 tsp ground cinnamon; 1 tsp baking powder; 1 tsp bicarbonate of soda; 6 eggs; 250 ml (8.8fl oz) vegetable oil, plus extra for greasing; 2 oranges, zest only; 1 tsp vanilla extract; 300 g (10.6oz) low-fat cream cheese; 3 tbsp icing sugar; 1 vanilla pod, seeds only; 12 pecan nut halves

Servings: persons

400 g (14.1oz) pumpkin (or butternut squash), peeled, deseeded and coarsely grated (should yield approx. 300g flesh)
350 g (12.3oz) self-raising flour
275 g (9.7oz) soft light brown sugar
1 large eating apple, peeled, cored and coarsely grated
2 tsp ground mixed spice
1 tsp ground cinnamon
1 tsp baking powder
1 tsp bicarbonate of soda
6 eggs
250 ml (8.8fl oz) vegetable oil, plus extra for greasing
2 oranges, zest only
1 tsp vanilla extract
300 g (10.6oz) low-fat cream cheese
3 tbsp icing sugar
1 vanilla pod, seeds only
12 pecan nut halves

1
Preheat the oven to 190C/fan 170C/gas mark 5.
2
Lightly grease the bottom of two 20cm sandwich tins, line with baking parchment and set on a baking tray.
3
Put the pumpkin, flour, sugar, apple, spices, baking powder and bicarb in a large bowl.
4
Give them a quick toss together and then make a hole in the centre.
5
Lightly beat the eggs in a medium bowl and then stir in the oil, orange zest and vanilla extract until combined.
6
Pour the wet mixture into the dry ingredients and mix everything together until well combined.
7
Divide the mixture evenly between the two cake tins (they will be quite full) and place in the oven to bake for 4045 minutes.
8
Meanwhile, prepare the icing by simply mixing the cream cheese, icing sugar and vanilla seeds together until smooth.
9
Cover and chill in the fridge until ready to use.
10
To check the cakes are cooked, a skewer inserted into the centre of the cakes should come out clean.
11
Once cooked, remove from the oven and leave to cool.
12
Once the sponges are cool, carefully remove them from the tins and place one of them on a serving plate or cake stand.
13
Spread half of the cream cheese icing on top of this sponge.
14
Place the other sponge on top and then spread the remaining icing over evenly.
15
Arrange the pecans all around the top outside edge of the sponge to decorate and then serve.

3836

kcal

Calories

320

Fat

206

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 400 g (14.1oz) pumpkin (or butternut squash), peeled, deseeded and coarsely grated (should yield approx. 300g flesh), 350 g (12.3oz) self-raising flour, 275 g (9.7oz) soft light brown sugar, 1 large eating apple, peeled, cored and coarsely grated, and more.

Yes, Lorraine Pascale's pumpkin and pecan cake recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!