On Saturday after swimming we popped into our local Brewers Fayre at Clayton Green in Chadderton. It's just ten minutes away but we've never been and we were interested to see their new Beano themed play area and try their children's menu as part of their Brewers Scare event that is taking place all this week.

October is a fabulous season for squashes and pumpkins just perfect for making soups and stews. If you are looking for a sweet alternative however, here is a lovely recipe for a gorgeous moist and spicy cake perfect with afternoon tea or a cuppa.

Yummy halloween pumpkin cake with luscious lemon cream-cheese frosting

Pumpkin cake ingredients

1 ½ cups sugar

1 cup vegetable oil

4 medium eggs

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1 teaspoon mixed spice

1 teaspoon baking powder

1/2 teaspoon salt

2 cups cooked mashed pumpkin

Lemon cream cheese frosting (see below)

To make the pumpkin cake

Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well.

Sift dry ingredients intoa separate bowl; stir into oil mixture, beating well.

Stir in pumpkin puree.

Pour batter into two greased and floured 9-inch round layer cake pans.

Bake at 350° for 35 to 40 minutes.

Turn out onto racks to cool.

Make lemon cream cheese frosting

Lemon cream cheese frosting ingredients

250g cream cheese at room temperature

Rind of 1 non waxed lemon

Juice of one lemon

Sifted icing sugar (to taste)

To make the lemon cream-cheese frosting

Combine all ingredients in large mixing bowl; beat well until smooth.

Fill pumpkin cake with lemon cream cheese frosting.

Serve with a nice cup of tea (in a Dormouse and The Teapot tea cup)

If you fancy an afternoon tea with a difference get yourself down to Harrod's Food Hall this October where Lily Vanilli's delicious chocolate cupcakes are taking pride of place alongside other decadent offerings from Greg Wallace, Tom Aikens and Ian Marber in partnership with Divine Chocolate.

The Deeply Darkly Divine range of cakes are all inspired by and use the 85% dark chocolate bar, think beetroot brownies, choclate pots and fudge cake and last but not least Lily's sumptious cup cakes.

These include:

• Double chocolate expresso with fresh raspberries
• White chocolate chip with vanilla white chocolate frosting
• Cocoa red velvet with rich chocolate and vanilla cream cheese
• Triple chocolate brownies

You can find out more about Lily Vanilli's cakes the website here or at her blog here