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Pumpkin Spiced Honey Cake & Pumpkin Seed Brittle

12 slices

2 hours

This delicious spiced autumnal cake makes the most of seasonal pumpkins. Pumpkin puree gives a deliciously moist, dense cake and the seeds are great for creating an eye catching crunchy brittle to decorate. When larger pumpkins are out of season squashes can be used instead. Tip - decorate the cake with the brittle just before serving as over time moisture makes the sugar melt (it'll still taste delicious even if this happens).

10 Farmdrop products in this recipe


Here’s how you do it


  1. Grease a deep 8" round tin and line the base with greaseproof paper.
  2. To make the pumpkin puree: if using a whole pumpkin cut it into quarters, discard the stalk. Remove and reserve the seeds, slice off the skin and cut the pumpkin into chunks - or use carved pumpkin innards. You'll need around 700g raw pumpkin to get enough puree for the cake.
  3. Boil until softened, for approximately 15 minutes.
  4. Allow the pumpkin to cool before blending to smooth in a food processor. Place the pulp into the centre of a clean tea towel or muslin over a sieve set over a large bowl and drain the excess liquid - really squeeze it out until you have a thick puree left.
  5. Preheat the oven to 180C/160C fan/350F. Beat the butter and sugar together until pale and fluffy. Add the eggs one by one, beating until fully incorporated, then the honey and pumpkin puree and beat until smooth.
  6. Gently fold in the sifted flour, salt, cinnamon and ginger and mix until combined. Transfer into the prepared tin and bake for 45 mins or until a skewer inserted in the centre comes out clean. Leave to cool completely before decorating.


  • Beat the sifted icing sugar and butter together until it is a sandy consistency.
  • Add the cream cheese and beat until it is incorporated and thick - don’t be tempted to overbeat as it’ll go runny.
  • Spread on top of the finished cake.

Pumpkin Seed Brittle:

  • Wash the seeds to remove the pumpkin residue, dry and then spread out into a single layer on a baking tray and toast in a low oven to dry out completely. Cool.
  • Line a baking sheet with parchment paper and lightly oil the paper.
  • In a medium saucepan, combine the sugar and water. Over a low heat dissolve the sugar, stirring as little as possible.
  • When all the sugar has melted turn the heat up and boil until it is a dark golden colour - do not stir while it is boiling. Turn the heat off and add the pumpkin seeds, quickly stir together then tip onto the oiled paper lined sheet, spread in a single layer and leave to harden and cool. Break into shards and use to decorate the iced cake.



  • 200g pumpkin puree (from approx 1kg whole pumpkin)
  • 200g unsalted butter
  • 200g light brown or demerara sugar
  • 3 eggs
  • 90g runny honey
  • 200g plain flour, sifted (larder)
  • 2.5 tsps baking powder
  • 1/2 tsp salt*
  • 2 tsp ground cinnamon*
  • 1 tsp ground ginger*
  • 2 tbsps milk*

Cream Cheese Icing:

  • 165g icing sugar
  • 35g unsalted butter
  • 100g cream cheese

Pumpkin Seed Brittle:

  • Seeds from one pumpkin
  • 200g caster sugar
  • 200ml water

*From the larder

Suitable for

  • Vegetarians

What’s in this recipe

Save 30%

Langridge Organic

Organic Pumpkin (eating)

1 Pumpkin ~ 1kg



Haresfield Farm

Organic Eggs (Medium)

1/2 Dozen


Shipton Mill

Organic Plain White Flour (For Cakes & Pastries)

1 Bag (1kg)




Organic Golden Caster Sugar

1 Bag (500g)




Organic Icing Sugar



Berkeley Farm

Organic Unsalted Butter (Handmade)

1 Block (~250g)




Soft Light Brown Sugar - Bulk

Bulk Pack (3kg)