a teenager's take on food, photography and everything in between

Pumpkin and Ginger Cake


If you’ve ever gone to the effort of cooking with, or carving a pumpkin, you’ll agree that it’s a good thing Halloween only comes around once a year. For me, at least, the whole process or halving, scooping, peeling, slicing and grating was a great deal of fun but a great deal of strenuous activity. Snigger away, pumpkin pros, but with the size squash I bought, it really was a mammoth task for me! But I will admit that the fruits of this labour were definitely worth it.

Deliciously spiced!

Deliciously spiced!

As I’m sure you’ve gathered, I spent most of my morning working on this pumpkin, just so I could make a cake (or possibly teabread) from it. And it sure was worth it. Pumpkin, when baked, doesn’t really have a strong flavour, but gives the cake a lot of moisture, and the ginger, naturally much stronger, lends a lovely aftertaste in your mouth a few seconds after eating a slice. But just remember to pat your grated pumpkin dry thoroughly and adjust the cooking time accordingly because if you’re not careful, the cake unknowingly could be a little too wet and doughy in the centre, like mine was. And of course, keep those seeds!

Grated and ready to go

Grated and ready to go

Finally, just to clarify for anyone new to cooking pumpkin (like I was), to prepare the squash, halve it and trim off the hard stump-like parts at each end, then scoop out all the gooey flesh interior and chop however you see fit. But for this recipe, you’re going to need to grate your pumpkin, which is a lot easier than it sounds if you have a food processor or similar that does most of the work for you!

Makes: 1 x 1.5kg loaf tin / Around 15 inch cake tin


  • 175g butter, meltedP1060521
  • 140g clear honey
  • 1 large egg, beaten
  • 250g raw peeled pumpkin, coarsely grated (patted dry)
  • 100g light muscovado sugar
  • 350g self-raising flour
  • 1 tbsp ground ginger
  • 2 tbsp demerara sugar, to sprinkle


  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 (or alternatively, just grease well) with a strip of baking paper.
  2. Mix together the butter, honey and egg and stir in the pumpkin. Then add 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.


Sidenote: Thank you BBC Good Food, once again –  you’ve become my haven for all things food!


Author: ayoungfoodie

Lover of lomography and typical food-crazed teen. In the process of rekindling her passion for blogging.

2 thoughts on “Pumpkin and Ginger Cake

  1. Does anyone find pumpkin easy to cut up? It’s always a struggle, isn’t it? You did well! Your cake looks delicious.

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