Edd Kimber's pumpkin sheet cake with maple butter glaze - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Edd Kimber’ s pumpkin sheet cake with maple butter glaze By You Magazine - October 10, 2021 Made with both pumpkin purée and plenty of spices to give a tender bake reminiscent of carrot cake, but full of autumnal flavour. Simon Kimber SERVES 10-12 180ml olive oil, plus extra for greasing 250g plain flour 21⁄2 tsp baking powder 1 tsp bicarbonate of soda 1⁄2 tsp fine sea salt 2 tsp ground cinnamon 1⁄2 tsp ground allspice 1⁄2 tsp ground cardamom 1⁄2 tsp ground nutmeg 300g light brown sugar 3 large eggs 425g can pumpkin purée Toasted pumpkin seeds, for sprinkling FOR THE GLAZE 30g soft unsalted butter 60ml maple syrup 120g icing sugar Pinch of salt Splash of milk Preheat the oven to 180C/ 160C fan/gas 4. Lightly grease your 23cm x 33cm baking tin with oil and line with a strip of parchment paper that overhangs the long sides, securing it in place with metal clips. Sift the flour, baking powder, bicarbonate of soda, salt, spices and sugar into a large bowl, then whisk to combine. Make a well in the centre and add the eggs, pumpkin purée and oil. Whisk together until a smooth batter forms. Pour into the prepared tin and spread evenly. Bake for 30-35 minutes, or until a skewer inserted into the middle of the cake comes out clean. Transfer the tin to a wire rack. Leave to cool in the tin for 15 minutes before using the parchment paper to lift the cake on to the wire rack to cool completely. Combine all the glaze ingredients, except the milk, in a bowl and beat until smooth. Add just enough milk to make a pourable consistency. Pour the glaze over the cooled cake and tease it to the edges so it drips down the sides. Top with a generous sprinkling of lightly toasted pumpkin seeds. If stored in a sealed container, this cake will keep for about three days. Now buy Edd’ s book One Tin Bakes Easy by Edd Kimber will be published by Kyle Books on 14 October, price £17.99. To preorder a copy for £15.29 until 24 October, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved