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Pumpkin and Ginger Cake

Pumpkin and Ginger Cake

This recipe for pumpkin and ginger cake is full of treacly goodness with a bit of ginger heat. 
Course Baked Goods, Cake
Cuisine English
Keyword ginger cake, pumpkin and ginger cake, pumpkin cake
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 24 slices


  • 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


  • 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.