Lyn's Recipe Collection
1 Tab butter
1/2 tsp bicarb
1 large Tab golden syrup
1 tsp grd ginger
1/2 c each of sugar and milk
1 large cup SR
1 tsp cinnamon
Cream b&s. Dissolve bicarb in milk and add gs. Beat well.
Sift in flour & spices. Bake 20 mins in mod oven.
NOTE: another recipe adds 1 tsp cocoa as well!
12 serves
Ingredients
250g unsalted butter
4 cups SR
2 cups steamed pumpkin, mashed
2 tbs honey
2 tsp ground ginger
2 tsp mixed spice
1/4 tsp ground cloves
1 cup Greek yoghurt
2 cups brown sugar
4 eggs
1 cup icing sugar, sifted
1-2 tbs milk
1/2 tsp vanilla essence
chopped pistachios to serve
chopped craisins, to serve
1. Preheat oven to 180°c. Grease a 3.5l (14 cup) capacity pan with butter and add 1 tbs of SR and to coat pan well. Tip out excess flour.
2. Combine pumpkin, honey & spices in a bowl. Cool then stir in yoghurt.
3. In a separate bowl, beat remaining butter & sugar together for 5 minutes until pale and creamy.
4. Add eggs, one at a time, beating well after each addition. Stir in SR, in alternate batches with pumpkin mixture, until smooth. Transfer to pan.
5. Bake for 1 hour until cooked when tested. Cool in pan 20 mins before turning onto a wire rack to cool completely.
6. Place cake onto a cake stand. Mix icing sugar with enough milk until it forms a smooth icing. Stir in vanilla. Drizzle icing over cake with nuts and fruit. Serve.
NOTE: With your wooden spoon, stir the butter and sugar until they are light and fluffy. The butter is “creamed” when it has almost doubled in mass and it has lightened to a yellowish-white colour.