For the pumpkin puree I roasted a whole pumpkin cut into halves after removing the seeds and the thread-like innards, cooled them and took out the golden flesh. Some of it went into the cake and some in a soup that we had with freshly baked wholesome bread on another day.
|Pumpkin soup with bread|
1 1/2 cups flour
1 tsp baking powder
1/2 cup butter
1 cup sugar
1 cup pumpkin puree
2 eggs, beaten
1 tsp spice mix (cinnamon, cloves and nutmeg)
1 tsp vanilla extract
1 quarter tsp grated ginger
Pinch of salt
Milk as needed depending on the batter (could be less than half a cup)
~Grease a loaf pan and keep aside.
~Sieve the flour with the baking powder.
~Sieve again with the spice mix.~Cream the butter and the sugar in a bowl.
~Mix in beaten eggs, milk, pumpkin puree, ginger, and salt.
~Fold in the sieved flour.
~Transfer the batter to the greased loaf pan.
~Bake in a preheated 180C oven for about 30 minutes or until a skewer inserted comes out clean.
~Cool for 10 minutes in the pan and then remove and cool on a wire rack.
~Dust with icing sugar.