Pumpkin Loaf (otherwise known as James' cake)

Dedicated to James Dwyer!

I played around with this pumpkin loaf recipe and presented it as 'sugar cake' to my eldest vegephobic child.  A white lie that left her munching 2 slices of cake.  I admit that it is not 100% healthy, but it is the best I could do with pumpkin to make it scrumptious.  Lots of nutrition in the pumpkin and whole flour.


85g (3oz) soft butter or margarine
55g (2oz) unrefined brown sugar
55g (2oz) golden syrup or honey
1/2 tsp vanilla essence
2 eggs
225g (8oz) cooked pumpkin or squash (nearly all of a medium squash)
3 tbsp water
80g (3oz) raisins (depending on taste)

250g (9oz) wholemeal flour
1/2 tsp cinnamon (level)
1 tsp bicarbonate of soda
1/2 tsp baking powder
1/2 tsp mixed spice or nutmeg
1/4 tsp salt (or less)

optional icing: 2 tbsp icing sugar and juice of half an orange (what about elderflower cordial and icing sugar!)
decoration: orange segments

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1. First, roast the pumpkin (whole, just give it a wash) for 1-2 hours.

2. Heat the oven to 180oc and grease/line a loaf tin.

3. In a large bowl, cream butter, sugar, syrup and vanilla.  Then beat in eggs.  Stir in pumpkin and raisins.

4. In another bowl, measure the dry ingredients, then mix it all together into a nice gloopy cakey mixture (the squash can make the mixture a bit liquid; make sure that it is a firm enough texture by omitting the water or adding a little more flour if necessary).

5. Bake for around 1 hour or until done.  Cool in tin and turn onto rack.

6. For a treat, add the orange glaze.  It is really yummy when it melts into the warm cake.  Don't expect too much cake left.

(thanks to Riverford for basic proportions)