Ingredients

For the cake

300g

self-raising flour

2 tsp

bicarbonate of soda

300g

light brown sugar

1 tbsp

Steenbergs mixed spice

2 tsp

Steenbergs cinnamon powder

1 tsp

Steenbergs ground cardamom

175g

butternut squash, peeled and coarsely grated

150g

pecans, roughly chopped

oranges, zested plus extra to garnish

3 tbsp

freshly squeezed orange juice

200g

unsalted butter, melted and cooled

large eggs, at room temperature, beaten

a pinch

sea salt

For the spiced syrup

150g

caster sugar

1 tsp

cinnamon powder

1/2 tsp

ground cardamom

This beautifully spiced cake is packed with naturally sweet butternut squash and soaked with a spiced syrup, ensuring the cake won’t dry out and adding even more flavour.

Serves 12

Prep time: 15 mins Cook time: 40 mins

Method

Preheat the oven to 180°C, fan 160°C. Grease and line a 20 x 30cm cake tin with baking paper.
In a large bowl combine the flour, bicarbonate of soda, brown sugar, mixed spice, cinnamon and cardamom. Stir through the grated butternut, 100g of the pecans (reserving the remaining 50g to garnish), orange zest and juice, melted butter and eggs with a pinch of salt. Stir everything together until evenly combined then transfer to the lined tin.
Bake in the middle of the oven for 40 mins, until a skewer inserted in the centre comes out clean.
Meanwhile, put all the ingredients for the syrup in a medium saucepan with 150ml water over medium low heat until the sugar has dissolved, 3-4 minutes. Once dissolved, bring to a boil over medium high heat and simmer until thickened and syrupy, 4-5 mins. Set aside to cool slightly.
Once the cake is cooked, prick all over with a skewer then pour the syrup all over it while still warm. Scatter over the remaining pecans and orange zest if you like. Leave to cool.