Not quite spring yet: spiced pumpkin cake

I found this recipe in the GoodFood calendar that came with the January issue. I’ve been wanting to try this ever since and got my butternut squash ready (luckily, you can keep a butternut for quite a while in a cool dry place) but the recipe only required about half of it. So I needed to wait until my boyfriend was finally persuaded by a pumpkin recipe for dinner so I could use up the other half (that recipe is not worth mentioning – we took two bites and then went for pizza). The great thing about this recipe is that the cake keeps very well and you can freeze it as well.

Heat the oven to 160 C fan and grease and line a 20 cm square tin with baking parchment. Mix 175 g melted and cooled butter with 140 g black treacle, 250 g grated pumpkin (I used butternut squash), 100 g light soft brown sugar and 2 eggs. Now stir in 350 g self-raising flour, 1 tbsp ground ginger, 1 tsp grated nutmeg and 1 tsp bicarbonate of soda.

Pour into the tin and bake for 35 min until risen and a skewer inserted into the cake comes out clean. When the cake comes out of the oven, spoon over 3 tbsp of ginger syrup (you can really be quite liberal with the syrup so that it sooks up a lot) and leave to cool. If you want, you can freeze the cake wrapped in cling film, then foil. Cut the cake into triangles and decorate with some chopped stem ginger. Enjoy while listening to Firework by Katy Perry.

Use up leftover ginger in ginger and white chocolate cookies, ginger cupcakes or a ginger sponge.


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