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Green Rosie

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


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, bicarb 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.

Pictures here on my blog

Looks good!
Green Rosie

Thank you - tastes good!
wellington womble

Tempting. Carrot cake for us, next though.
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