Delving furthermore into our autumnal pumpkin theme, here's a great family recipe we've been enjoying for years. Loved by our children (and adults alike), this cake has a really fresh and light texture.

This was the first time I had ever baked with pumpkin, and so I was unsurprisingly skeptical: "How would it taste?" and "Would the cake set?" -since pumpkin appears to be bursting with juice. Was I to be suprised! The cake sets beautifully, and retains the pumpkin moisture to make a delicate but rich flavour that has me reaching for a slice or two... For those of you unsure, I think the  best comparison maybe similar to carrot cake, but this is noticeably lighter in texture. Feeding the cake with freshly pressed orange juice is a great way to pack in the citrus flavours, and moisten it further. Add the orange frosting, and the transformation is complete. A lightly sweetened frosted cake, bursting with orange and too difficult to say no to!

There are so many types of pumpkins that is can be great just to see them on display. From small round, to thin swan shaped, squashes, and bumpy nodular types -of all different shapes, varieties and colours. Not all pumpkins are edible though.

Here we used a butternut squash, which I find really easy to handle with this recipe. A thin salmon-coloured outer skin: it's simple to peel, and its orange flesh is hard enough to be able to grate easily. Full of natural moisture and flavour, it's easy to see why this pumpkin is a good choice for many. If you want to use a different pumpkin type, check at your local store that the skin (and/or flesh) is edible first. 

As promised, I said we would share this recipe, so here it is. Enjoy!