Pumpkin and Ginger Cake
This recipe for pumpkin and ginger cake is full of treacly goodness with a bit of ginger heat.
Servings 24 slices
Ingredients
- 125 g 4oz butter
- 75 g 3oz dark muscovado sugar
- 150 g 5oz black treacle
- 150 g 5oz golden syrup
- 250 g 9oz grated pumpkin (I used butternut squash here but this is a really good recipe for using up all the innards from those carving pumpkins!)
- 300 g 11oz plain flour
- 1 tsp bicarbonate of soda
- 2 - 3 tsp ground ginger 2tsps is lovely, 3 tsps gives it more fire!
- 2 eggs beaten
Instructions
- Preheat your oven to 180°C/350°F/gas mark 4.
- Grease and baseline a 23cm square cake tin.
- Measure the golden syrup, black treacle, sugar and butter into a medium pan (I put the pan on my scales and measure into it as it makes it SO much easier with the sticky syrup and treacle!), place it over a gentle heat and stir until the butter has melted and the sugar has dissolved. Allow to cool.
- Measure the grated pumpkin, flour, bicarb and ginger into a large bowl and mix together thoroughly with a wooden spoon.
- Mix the beaten eggs into your cooled treacle mixture until well combined, pour into your pumpkin mixture and stir well.
- Pour the mixture into your prepared tin and bake in the middle of your preheated oven for 30-40 minutes until firm and your kitchen smells of gingery, treacly goodness!
- Allow to cool in the tin before cutting into pieces.
- Stores well in an airtight tin.