Pumpkin Cake – use your carved pumpkin flesh up in a cake. Counts as one of your five a day but limit yourself to small pieces as there’s a lot of sugar. It could be made healthier by using brown sugar or wholewheat flour.

Pumpkin cake

 

Ingredients

  • 212g pumpkin puree
  • 2 eggs
  • 125ml vegetable oil
  • 75ml water
  • 300g caster sugar
  • 225g plain flour
  • 1 tsp bicarbonate of soda
  • 1/2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger

Method

  • Preheat oven to 180oC, line a bread loaf tin with baking parchment.
  • In a large bowl, mix together the pumpkin puree, eggs, oil, water and sugar until well blended.
  • In a separate bowl, whisk together the flour, bicarbonate of soda, cinnamon, nutmeg and ginger.
  • Stir the dry ingredients into the pumpkin mixture until just blended.
  • Pour into the prepared tin and bake for about 50mins.  Insert into the centre a skewer, if it comes out clean the cake is cooked.
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