About this recipe:World Vision, the world’s largest international children’s charity, has teamed up with fair trade pioneers Traidcraft to create this tasty pumpkin traybake, as part of its annual Night of Hope campaign. For a tasty alternative to sweets, hand out slices when mini-ghouls and goblins come knocking at your door!
Preheat the oven to 180 C / 160 C fan / Gas 4. Grease and line a 30 x 20cm baking tin with baking parchment.
For the cake:
Place the teabags in the hot water and allow to steep and cool a little. Soak the sultanas and apricots in the tea for 2 hours then pour off the excess liquid and discard tea bags.
Mix all of the cake ingredients together in a large mixing bowl to create thick mixture and transfer to the prepared cake tin.
Bake in the preheated oven for 30 minutes or until a skewer inserted into the centre comes out clean and the cake is golden and springy to the touch. Keep an eye on the cake as the cooking time will vary depending on the liquid content of the pumpkin flesh. Remove from the oven and allow to cool completely.
For the cream cheese icing:
Beat together the icing ingredients till smooth and creamy, then set aside in the fridge. Once the cake is cooled, remove the icing from the fridge and spread over the top with a knife. Allow the completed cake to rest for 30 minutes at room temperature then cut into squares and serve.
The cake can be kept covered in the fridge for up to 3 days.
A really tasty moist cake. Had lots of mix so had to split it between two tins. The spices and sweetness are just right. Always a worry that it will be raw when using fresh veg or fruit in a cake but this was lovely. Family loved it too and they're not usually keen on pumpkin. - 01 Nov 2016