Spiced Pumpkin Cake

I recently won a pumpkin at the local farm shop which weighed over 34lb’s, so I had a Halloween party and invited some friends to share some food with me. I made pumpkin soup and this spiced pumpkin cake which tastes better than it sounds. The recipe is from the good food magazine calender from 2012 under November. Butternut squash can be used instead of pumpkin. I made double quantity which I put in a 20 x 34 cm tin but the following is for a smaller square cake.

175g/6oz unsalted butter
140g/50z black treacle
250g/9oz coarsley grated pumpkin
100g/4oz light soft brown sugar
2 large eggs
350g/12oz self-raising flour
1 tbsp ground ginger
1 tsp grated nutmeg
1 tsp bicarbonate of soda
3 tbsp stem ginger syrup, plus chopped stem ginger to decorate

Heat oven to 180C/160C fan/gas 4 and grease and line a 20cm square tin with baking parchment or greaseproof paper.

Mix the melted butter with the black treacle, pumpkin, sugar and eggs, then stir in the flour, spices and bicarb of soda.

Pour into the tin, then bake for 35 mins until risen and a skewer in the middle comes out clean. Spoon the ginger syrup over the hot cake and leave to cool.

I piped mine with wavy lines of lemon icing to look like spider’s webs, and placed stem ginger in between the lacy pattern. You may notice that there is a piece missing on the photo. I had to try it before I fed it to my guests, and also I was trying to decided if it needed icing or not. I received many favourable comments, and despite containing pumpkin, quite a light cake.

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