A moist dense cake that keeps well in an airtight cake tin. Keep some cooked and mashed pumpkin in the freezer for this recipe. Defrost and bring to room temperature before using. Cake can be made in a 23cm cake tin but reduce the cooking time accordingly.
The cake
3 cups | High grade flour (Main) |
2 tsp | Baking soda (Main) |
2 tsp | Ground cinnamon (Main) |
1 ½ tsp | Ground ginger |
½ tsp | Ground nutmeg, or use freshly grated whole nutmeg |
¼ tsp | Salt |
2 cups | Caster sugar (Main) |
1 cup | Raisins |
1 cup | Vegetable oil |
½ cup | Water |
4 | Eggs |
1 ½ cups | Pumpkin, cooked and mashed, cooled (Main) |
1 cup | Carrot, grated |