Earning your (pumpkin) cake

As Kathy says, come along and join us next Saturday 25 June. We are self-confessed 'foodies' at the gardens and we love to share. We promise, you will both earn and enjoy the morning tea.

Pumpkin, Walnut and Raisin Cake

250 g butter

2 cups sugar

3 eggs

3 cups wholemeal flour (or 2 cups wholemeal*

1 teaspoon bicarbonate soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon all spice or mixed spice

1/2 teaspoon ground nutmeg

2 cups mashed pumpkin^

1 cup chopped walnuts

1/2 cup chopped raisins

* To make a slightly lighter and yet still wholesome version try 2 cups wholemeal and 1 cup white flour

^ I used Jap pumpkin, but any richly flavoured and coloured pumpkin would do

Preheat oven to 125 C. Grease and flour entire 23 cm cake tin and line the bottom for extra good measure.

Cream butter and sugar together. Add eggs one at a time, beating well after each. Sift dry ingredients together, and add alternatively with pumpkin to creamed mixture. Add walnuts and raisins and beat well. Pour into cake tin and bake for 90 – 100 mins or until cooked through.

NB This is a very moist cake so make sure you line the cake tin well and cook at low temp as indicated. It is also a large and hearty cake so for a smaller version half the mixture works well in a small-medium loaf tin. NOT that it needs it, BUT lemon icing does work well is you are so inclined. Decorate with cinnamon and walnuts if iced.

(Original recipe from Cake Bible (2006), Published by Penguin, adapted by me!)