With plenty of pumpkins stored away I’ve been looking for recipes to make something a little different with them. I found a scrummy recipe for pumpkin and raisin loaf cake that 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.
The recipe is from All Recipes, I’ve tweaked it a little to suit my own taste and included the measured quantity of uncooked pumpkin and the method I used to make the puree, to make it a little easier for those who’d rather make their own.
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. Scrap the contents from the sieve into a bowl and use a hand blender to puree. 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, pumpkin 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 taste 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!