With plenty of pumpkins stored away I’ve been looking for recipes to make something a little different with them. This scrummy recipe for pumpkin and raisin loaf cake appealed to me, particularly the spicing which would be pleasantly warming now that colder weather has finally arrived. I realised I lacked a loaf tin so I decided to use a cake tin instead. Which is perfectly fine, but the cooking time would need to be reduced a touch.
In any case, I love cake.
250g plain flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/4 teaspoon bicarbonate of soda
200g dark brown soft sugar
250g pumpkin puree
4 tablespoons milk
Preheat oven to 180 C / Gas mark 4.
For the pumpkin puree I measured out 800g of roughly chopped pumpkin (skin and seeds removed) and placed in a pan of boiling water, simmer for 20 minutes or so until the pumpkin pieces are soft (test with a fork). Strain water and place cooked pumpkin pieces into a fine mesh sieve, try to remove as much excess water as you can by pushing down on the pumpkin pieces with a fork to strain. Scrape the contents from the sieve into a bowl and use a hand blender to puree. Measure and set aside.
In a mixing bowl combine flour, baking powder, spices and bicarbonate of soda. In a separate bowl, cream together butter and sugar. Mix in eggs, 250g pumpkin puree and milk. Stir flour mixture into wet mixture until just combined. Fold in raisins.
Pour into a 23 cm cake tin and bake for 35 – 40 minutes (test middle of cake with a skewer).
Although you can’t really taste much of the pumpkin, the puree keeps the cake moist. After working in the vegetable garden or the allotment, enjoy a slice with a cup of hot tea. Lovely!