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Recipe by Mary Cadogan

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1. Preheat the oven to 180C/gas 4/ fan 160C. Butter and line the base and two long sides of a 1.5kg loaf tin with a strip of baking paper.
2. Mix the butter, honey and egg and stir in the pumpkin or squash. Then mix in the sugar, flour and ginger.
3. Pour into the prepared tin and sprinkle the top with the demerara sugar. Bake for 50-60 minutes, until risen and golden brown. Leave in the tin for 5 minutes, then turn out and cool on a wire rack. Serve thickly sliced and buttered.

351 kcalories, protein 4g, carbohydrate 52g, fat 15 g, saturated fat 9g, fibre 1g, salt 0.69 g

'I wasn't sure about using pumpkin this way. But the end result was a very moist, not too sweet cake.'

Latest comments and suggestions

• LouB

  07 November 2007

  LouB commented on this recipe

  One of the best cakes I've made! I guessed at the amount of honey and it still turned out lovely and light and not too sweet. It was moist enough to serve without butter.

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• Sliverwolf

  14 November 2007

  Sliverwolf rated and commented on this recipe

  

  This was brilliant I took it up the pub for my friends to try and even the most fussy of them loved it! Will make this again.

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• lion goes rowr

  07 August 2008

  lion goes rowr commented on this recipe

  I've often made this and it's fabulous every time. I use butternut squash like a good South African cook!

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• lion goes rowr

  07 August 2008

  lion goes rowr rated this recipe

  

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• BeaMuffin

  19 October 2008

  BeaMuffin rated and commented on this recipe

  

  very tasty, lovely texture. I like it a little less sweet though and reduced the honey to 50 g when I made the teabread again.

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• Cakes Galore!

  03 November 2008

  Cakes Galore! rated and commented on this recipe

  

  Really lovely cake - tried it with and without butter and don't really think the butter is needed. I used butternut squash as had used up all my pumpkin on the pumpkin cake I also made! A few of my colleagues turned their noses up when I said it was made with butternut squash but soon changed their minds when they tasted it! I will certainly be making this again!

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• Geordie Tyke

  04 November 2008

  Geordie Tyke rated and commented on this recipe

  

  My husband adored this! It was very moist inside but mine had a crispy top, and the combination was moreish!! It's lovely with or without butter. I didn't put as much pumpkin in as stated but could still feel texture and taste of it. Rather like carrot cake, it may sound weird to anyone who hasn't tried it, but tastes lovely. Recommended to all!

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• JemimaH

  06 November 2008

  JemimaH rated and commented on this recipe

  

  Sounds gross, tastes absolutely DELICIOUS!! My advice is make it, make it today!!!

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Ingredients

• 175g butter , melted
• 140g clear honey
• 1 large egg , beaten
• 250g raw peeled pumpkin , or butternut squash, coarsely grated (about 500g/1lb 2oz before peeling and seeding)
• 100g light muscovado sugar
• 350g self-raising flour
• 1 tbsp ground ginger
• 2 tbsp demerara sugar

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Difficulty and servings

Cuts into 10 slices

Preperation and cooking times

Prep 25 30 mins

Cook 1 hr

Ingredients

• 175g butter , melted
• 140g clear honey
• 1 large egg , beaten
• 250g raw peeled pumpkin , or butternut squash, coarsely grated (about 500g/1lb 2oz before peeling and seeding)
• 100g light muscovado sugar
• 350g self-raising flour
• 1 tbsp ground ginger
• 2 tbsp demerara sugar

351 kcalories, protein 4g, carbohydrate 52g, fat 15 g, saturated fat 9g, fibre 1g, salt 0.69 g

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