Pumpkin Cake
This hearty pumpkin gingerbread recipe combines warm spices with the sweetness of pumpkin and treacle, creating a delightful treat that fills your kitchen with cozy aromas. Perfect for autumn evenings or holiday gatherings, this moist and flavorful gingerbread is sure to become a seasonal favorite.
— Constant Cookbook
Ingredients
- 250g Plain Flour
- 1 tsp Bicarbonate of Soda
- 2 tsp Ground Ginger
- Pinch Cinnamon
- Pinch Ground Cloves
- 100ml Hot Water
- 3 tbsp Black Treacle
- 50g Butter
- 150g Soft Brown Sugar
- 100g Pumpkin, grated
- 1 Large Egg, beaten
Instructions
- Preheat the oven to 180 deg C.
- Mix the flour, bicarb and spices together in a large bowl and put to one side.
- In a saucepan melt together the hot water, treacle, butter and sugar, sirring frequently.
- Allow the treacle mix to cool a little and then mix in the grated pumpkin.
- Make a dip in the dry mixture and pour in the egg, add hald of the pumpkin/treacle mixture and mix well with a metal spoon.
- Add the rest of the pumpkin mixture and continue to stir until thoroughly mixed in.
- Pour into a deep, greased baking tin and bake for 50-55 mins.
Yield
Serves 12
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