This recipe has been recommended by Sue Barnicoat from Cornwall.
Ingredients
4oz/100g butter or mix of butter & spread
8oz/200g caster sugar
2 eggs
9oz/250g self raising flour
½ tsp mixed spice
6fl oz/175ml milk
8oz/250g cooked & drained pumpkin
½ tsp bicarbonate of soda
2oz/50g sultanas (or chopped walnuts)
Line a 13x9" cake tin with greaseproof paper.
Cream the butter & sugar. Beat in the eggs.
If the pumpkin is in large lumps use potato masher or spoon to break up.
Measure the milk into a large jug then add the pumpkin & bicarb.
Mix the spice into the flour.
Mix all the ingredients together.
Bake 180c / 350f / gas4 - 50 -55 mins.
Cool in tray for 2 mins - if you can wait that long!
We freeze pumpkin in 8oz batches just so we can make this cake ;-))
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