Ginger & Pumpkin Slices

One of those great cakes that tastes better a few days after making, if you can keep it away from the kids that long

Ingredients

125g butter

75g dark muscovado sugar

150g golden syrup

150g dark treacle (or once I actually used some overboiled marmalade)

250g grated pumpkin or butternut squash

300g plain flour (code 117 from Shipton Mill)

1tsp bicarb of soda

2tsp ginger

2 medium eggs, beaten

Method

Grease & line a 23cm square cake tin.

Put the oven on at 180°C.

Dissolve the sugar in a pan over a medium heat, with the butter, golden syrup and treacle.  Then let it cool slightly.

In a mixing bowl, add the grated pumpkin or squash, plain flour, bicarb of soda and ginger. Mix thoroughly.

Stir in the treacle mixture and beaten eggs, until combined and then pour into the cake tin.

Bake for 35 - 40 minutes, until firm.

Allow the cake to cool in the tin, and then gently tip it out and slice.

Added by: Clare Seek

Related products

All Purpose Flour (Gluten-Free)
Shipton Mill gluten-free plain white flour is great for everyday and keeping the cupboard stocked for lots of eventualities.

Organic Gluten-Free Baking Powder - 1kg
Large tub of organic baking powder, now certified gluten-free.

Organic Gluten-Free Baking Powder - 30g
3 sachets containing 10g each of Bioreal Organic Baking Powder and now certified Gluten-Free too.

Soft Cake and Pastry Organic White Flour (117)
Made from English organic wheat, which because of the cool maritime climate and the lower natural soil fertility is seldom rich in protein.

Organic Self-raising White Flour (113)
Blended with a specially selected slow acting raising agent, this flour delivers best results when baking cakes or crumpets.

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