This pumpkin cake has an unexpected backstory. At first, I wasn’t entirely happy with how it turned out—the candied ginger sank to the bottom, and the flavors felt a bit underwhelming straight out of the oven.
Just outta the oven...
After baking, I wrapped it up and put it in the fridge, thinking I’d come back to it later. Days went by, and I actually forgot about the cake until my daughters discovered it and decided to give it a try. To my surprise, they told me it tasted incredible, even suggesting that I try a slice with a bit of salted butter.
Curious, I took a bite, and they were absolutely right—the flavors had deepened over time, becoming even more satisfying and rich. The warmth of the pumpkin spice, the dark sweetness from the treacle and muscovado sugar, and that hint of ginger all came together beautifully after a couple of days in the fridge.
Underwhelming...
The salted butter added a wonderful contrast, bringing out the spices and the pumpkin in ways I hadn’t expected. It was a reminder that sometimes, good things take time!
If you’re looking for a cozy, spiced treat, I encourage you to give this recipe a try—with a little patience. Letting the cake rest in the fridge for a day or two allows the flavors to fully develop, making it worth the wait.
After chilled for a couple of days and spread with salted butter...
Slice it, spread on a touch of salted butter, and you’ll have a pumpkin cake that’s rich, comforting, and surprisingly addictive.
Ingredients:
((Make one 4.5 inch X 8.5 inch loaf))
Treacle, 50g
Golden Syrup, 140g
Dark Muscovado Sugar, 140g
Whole Milk, 100g
Pumpkin Puree Homemade, 250g
Eggs, 2
Unbleached All Purpose Flour, 225
Baking Powder, 1.5 TSP
Baking Soda, 1 TSP
Sea Salt, 1 TSP
Pumpkin Spice Blend Homemade, 1 TBSP
Ginger Grated, 1 TBSP
Unsalted Butter Softened, 100g + More For Greasing
Candied Ginger Coarsely Diced, 10
Good Quality Salted Butter, For Spreading
Equipment:
Oven
Sauce Pot
4.5" X 8.5" Loaf Pan
Directions:
Please visit my "Pumpkin Spice Blend" page for the recipe.
Please visit my "How To Make Pumpkin Puree" page for the recipe.
Preheat oven to 180 degree celsius or 355 fahrenheit.
Grease the loaf pan with some butter and line with parchment paper.
In a sauce pot over medium heat, add treacle, golden syrup, sugar and milk.
Stir to combine well and until the sugar has completely dissolved.
Remove from heat and stir in pumpkin puree.
Continue mixing until well combined.
Add in eggs and whisk to combine well.
Set it aside until ready to use.
In a large mixing bowl, combine flour, baking powder, soda, powder, salt, pumpkin spice blend and the grated ginger.
Crumble in the butter with your hands.
It should resemble a wet sand consistency.
Whisk in the treacle mixture, 1/3 portion at a time until fully incorporated.
There shouldn't be any lumps.
Transfer the batter to the prepared loaf pan.
Sprinkle the candied ginger in a straight line at the center of the batter.
*This is the mistake that I'd made. The ginger sinks to the bottom during the baking process. You can mix the candied ginger with the batter before pouring into the loaf pan.*
Wack into the oven and bake for 45 mins or until browned.
When you test the cake with a skewer, it should come out with a few moist crumbs clinging to it.
Set aside to cool down completely.
As my daughter suggested, wrap the cake with cling film and chill in the fridge for a couple of days.
Slice and spread with some salted butter.
Enjoy.
The flavors intensify...
1 slice is not enuff tho...
Comments