A dense and sticky loaf cake with warming ginger and the autumnal flavour of pumpkin.
Makes one 3lb loaf.Products used:
MasterClass Heavy Duty Non-Stick Farmhouse Loaf Pan
MasterClass Edgekeeper Self-Sharpening 20cm (8") Chef Knife
MasterClass Electronic Dual Dry and Liquid Scales with Brass Finish Bowl
MasterClass Stainless Steel Brass Finish 24cm Mixing Bowl
MasterClass Non-Stick Cooling Rack
Ingredients:
1 small pumpkin (300g required)
175g butter (at room temperature)
175g dark brown sugar
100g treacle
100ml milk
2 eggs
250g plain flour
1tsp salt
1½ tsp bicarbonate of soda
1tsp mixed spice
3tsp ground ginger
Method:
Pre-heat oven to 175°C.
Using a sharp knife cut the pumpkin in half. Remove the seeds and score the flesh, then place in the oven for 30 minutes until soft.
Beat together the butter, sugar and treacle in an electric mixer until fluffy.
Whisk the eggs together with the milk and gradually add into the butter, sugar and treacle.
Weigh out the dry ingredients and sieve a little at a time into the butter and egg mixture.
Remove the pumpkin from the oven and scoop out the flesh. Weigh out 300g and blend to a purée in a blender. Add a splash of warm water if needed and mix into the cake batter. Save the remaining pumpkin flesh and use it in one of our other pumpkin recipes.
Pour the mixture into a 3lb loaf tin and bake for 50 minutes or until a cake skewer comes out clean when inserted into the middle of the cake.
When the loaf is baked remove from the oven and leave to cool on a wire rack.
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