This cake is delicious, very moist
I think the original recipe (which a friend made) is from the BBC food website. This is my first conversion!
PUMPKIN AND GINGER TEA LOAF
INGREDIENTS
175 g butter
140g runny honey
1 large egg
250g raw, peeled pumpkin or squash (approx 500g before it is peeled and de seeded)
100g light brown sugar
350g self raising flour
1 tbsp ground ginger
2 tbsp Demerara sugar (this is for the top before baking but I had run out so didn't bother)
METHOD
pre heat oven to 180 C (160 C in fan forced oven)
Line a large loaf tin (1.5k)
Put peeled roughly chopped pumpkin into bowl and chop for 5 seconds speed 8 - set aside.
Melt butter 50 degrees speed 2 for 21/2 min.....no need to clean bowl after emptying out pumpkin
Add sugar, honey and egg, 5 seconds speed 4
Add flour, ginger and pumpkin, 50 seconds speed 3 (or until well mixed)
Put mixture into tin and sprinkle Demerara sugar on top (if using)
Bake for approx 50-60 mins
Leave in tin for 5 mins then cool on a rack
Serve thickly sliced with butter
Enjoy!
members' commentsCP - Have made this for Mum for Mothers Day, not sure if it will be too sweet for her but I'll find out over the next day or so.