Spiced pumpkin cake is a lovely, sticky cake with warm flavours making it an ideal cake to make for Bonfire Night. If you happen to have some pumpkin left over from Halloween this is also a great way to not waste it. To make pumpkin purée either steam cubes of pumpkin or boil in the minimum amount of water until very soft. In either case once cooked drain thoroughly in a colander and then mash to a lump free purée.
Spiced Pumpkin Cake
- 175g castor sugar
- 60g butter
- 250g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp ground ginger
- 1 tsp mixed spice
- 1 tsp cinnamon
- 125ml boiling water
- 125ml black treacle (or half and half treacle and golden syrup)
- 150g pumpkin purée
|Spiced Pumpkin Cake|
1. Grease and line a 22cm square baking tin
2. Cream together the butter and sugar until light and fluffy.
3. Add the beaten egg and mix well (a small amount of the sifted flour added at this stage will stop the mixture curdling)
4. Carefully and thoroughly fold in the remaining sifted flour, bicarbonate and spices
5. In a large jug mix together the boiling water and treacle (or treacle/golden syrup mix), then stir the pumpkin purée into this liquid.
6. Add this wet mix to the cake mix and stir well.
7. Pour the mixture into the prepared tin and bake at Gas Mark 4, 180ºC for 40-45 mins.
When cold you can decorate the cake with glacé icing if liked. I actually prefer it without icing but let do me know what you think.
For more food ideas which may also involve pumpkins why not have a look at some of these linkies:
TastyTuesdays, Recipe of the Week, #NoWasteFoodChallenge and #TeaTimeTreats over at Hedgecomers.