Pumpkin Cake with Sultanas and Ginger

This recipe will help you win the hearts and stomachs of the cake-skeptics in your life, like Sally did her husband, Robert.

It’s a cake that keeps really well. You’re supposed to leave it for a week before eating it, but I’ve never had it reach that seven day point and it’s good to go as soon as it’s cooled – just be sure to cut it with a very sharp or serrated knife.  It’s good for lunch boxes or morning or afternoon tea.  You could even warm slices of it in the microwave for a few seconds and serve with custard and ice cream as a dessert.

So for those who like ginger, here is the recipe:

Pumpkin Cake with Sultanas and Ginger

250g butter

225g sugar

¾ teaspoon natural lemon essence or 2 to 3 teaspoon finely grated lemon rind

2 eggs

1 cup cold mashed pumpkin

1 cup plain flour

1 cup self raising flour

300g sultanas

125g glace ginger, chopped

Heat oven to 150°C (fan forced).  Grease a 20 to 23cm deep round cake tin and line base with baking paper.

Cream the butter, sugar and lemon essence (or rind) together, then whisk in the eggs.  Mix in the pumpkin, then the combined flours and mix with a metal spoon until the cake batter is smooth.  Fold in the sultans and ginger. Spoon batter into tin, making sure that there are no air pockets.

Bake for 1 to 1½ hours or until a metal skewer inserted into the centre of the cake comes out clean.

Remove from oven and allow to cool in tin, and afterwards store in an airtight container or wrapped in foil.  If possible, leave the cake a few days before cutting.