For the sponge

  • 250g soft polyunsaturated margarine
  • 4 eggs
  • 200g caster sugar
  • 50g soft light brown sugar
  • 225g plain flour
  • 1tsp bicarbonate of soda
  • pinch of salt
  • 2tsp cinnamon
  • 2tsp mixed spice
  • 450g grated pumpkin (alternatively, you could use carrot or squash)
  • 75g sultanas
  • 100g pecans, roughly chopped
  • 2tsp baking powder

For the icing

  • 250g mascarpone
  • 4 heaped tbsp. icing sugar
  • 300ml double cream

Optional decorations

  • 2tbsp pumpkin seeds
  • Handful chopped pecans
  • Some fun Autumn-themed sprinkles or toppers, up to you!


  1. 1

    Preheat the oven to 170c. Grease and line two 7 inch cake tins with baking paper

  2. 2

    Place the butter in a large bowl (or bowl of a stand mixer with paddle attachment) along with the sugars, then cream together until light and fluffy. Add the eggs one at a time, beating well between each addition- you can add a heaped spoonful of the flour at this stage too if you’re worried about the mixture curdling. Once the eggs are incorporated fold in the remaining flour, bicarbonate of soda, salt, baking powder and spices. Stir through the pumpkin, sultanas and pecans. 

  3. 3

    Split the batter between the cake tins and bake for 30-40 minutes or until a skewer comes out clean or with just a few moist crumbs attached when inserted. Leave the cakes to cool completely in the tins

  4. 4

    While the cakes are cooling make the icing by simply whisking the mascarpone, double cream and icing sugar together until pipe-able. 

  5. 5

    To assemble, slice the two cakes horizontally, leaving you with 4 even layers. If you’d like to pipe your icing, pile it into a large piping bag and snip a 1cm hole in the end. Pipe little peaks all over the surface of the first layer, then add the next and repeat the process until you’ve used up all of the cake layers and icing. If you don’t want to pipe just spread the icing in an even layer between the layers. Decorate the top with pumpkin seeds and chopped pecans- or add fun toppers if you like! 

Nutritional Details

Each serving provides
  • Energy 1457kj 348kcal 17%
  • Fat 17.0g 24%
  • Saturates 3.3g 17%
  • Sugars 26.0g 29%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 1093kj/261kcal

Each serving provides

41.0g carbohydrate 2.2g fibre 5.7g protein

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