The Ginger and Pumpkin Slices Recipe is a sticky pumpkin and ginger cake is wonderfully dark and moist. It tastes even better the day after baking if you can resist eating it for that long! cake tastes even better after a few days. Wrap it in wax paper and keep it in an airtight container for up to a week. Makes: 18
 |
| Ginger and Pumpkin Slices Recipe |
Ingredients:
4 oz (125 g) butter
½ cup (75 g) dark brown sugar
½ cup (150 g) golden syrup, or ¼ cup corn syrup and ¼ cup honey
½ cup (150 g) dark molasses
2 cups (250 g) grated pumpkin
2½ cups (300 g) all-purpose flour
1 tsp baking soda
2 tsp ground ginger
Two medium eggs (beaten)
Grease the bottom of a 9” (23 cm) square cake pan with a pat of butter on some parchment paper and line the pan with parchment paper. Preheat the oven to 350˚F (180˚C).
Place the butter, sugar, golden syrup, and molasses in a medium pan and heat gently until the sugar has dissolved and the butter has melted. Remove from the heat and allow to cool.
In a large mixing bowl, add the grated pumpkin or butternut squash, flour, baking soda, and ginger. Mix thoroughly with a wooden spoon.
Stir in the molasses mixture and beaten eggs until combined, then pour into the greased and lined pan. Bake in the middle of the oven for 35–40 minutes, or until firm.
Allow the cake to cool in the pan. Once cool, carefully transfer it onto a cutting board. Peel the paper off the back and, using a sharp knife, cut the cake into rectangles.
Variation:
If pumpkins are not in season, use grated butternut squash instead. The two have a similar flavor, since they are both part of the squash family of vegetables.
