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Pumpkin and Ginger Loaf

This looks like a delicious option for afternoon tea on this gloomy Saturday in Sydney! Now I just have to work up some enthusiasm to try out this recipe from wowlovethatrecipe.com

Wow, love that recipe!

With the winter nights drawing in and the grey, cloudy days the main feature of the weather forecast these days, I want something sweet and spicy to lift my spirits. This cake is delicious. I’ve never had pumpkin in a cake before and ginger is one of my all-time favourite flavours, so obviously I had to try this recipe. The texture is moist and the heat of the ginger is guaranteed to hit the spot and take the edge off the autumnal gloom.

 

Ingredients

(Recipe from BBC Good Food, Birthday Issue, 2014 )

250g pumpkin, peeled and cut into roughly 2 cm pieces

50g black treacle

140g golden syrup

140g light soft brown sugar

100ml semi-skinned milk

110g cold diced butter

250g self-raising flour

1 teaspoon bicarbonate soda

1 teaspoon ginger

2 teaspoons mixed spice

2 medium eggs

5 chunks crystallised ginger, thinly sliced

3 balls stem ginger

DSC01804

  • Put the pumpkin…

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by

Born in South Africa, of Indian heritage. My family moved to Australia in the early 80's. I have a busy professional career as the CEO of a medium sized philanthropic Foundation based in Sydney. I love cooking, learning to cook, eating and travel. My blog Freespiritfood.net is written in the spirit of sharing my foodie adventures.

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