Why not try Ainsley Harriot's Pumpkin Cake recipe

  • 65 mins
  • 8
  • Easy


  • 250g plain flour
  • 1 tsp bicarb of soda
  • 1 tsp cinnamon
  • ¼ tsp ground cloves
  • 1 ½ tsp ground ginger
  • ½ tsp allspice
  • Pinch of salt
  • 150g soft brown sugar
  • 60g softened butter
  • 1 large egg
  • 150g molasses or black treacle
  • 120ml boiling water
  • 200g pumpkin flesh


For the pumpkin puree, cut the pumpkin into quarters, then peel and cut into chunks. Place in a large saucepan, cover with water, bring to the boil and cook for 20 minutes or until tender. Drain, cool, then puree in a food processor or mash with a potato masher.

Preheat oven to 180°C/350°F/Gas 4. Grease and line a 20cm/8inch deep cake tin. Sift flour, bicarb, ginger, spices and salt into a large bowl. Stir the molasses/treacle into the boiling water until well combined, then stir in 200g of pumpkin puree. Beat together the butter and sugar until pale, add the egg and continue to beat until light and fluffy. Gradually mix in the pumpkin and egg mixture into the dry ingredients until well combined. Do not over mix.
Pour into the cake tin and bake in the middle of the oven for 45-50 mins or until a skewer comes out clean. Cool on a wire rack and serve with custard or coconut custard.
This recipe was donated to the #PumpkinRescue campaign by Ainsley Harriott.

About The Author

Yorkshire's only dedicated food and drink website from Yorkshire Post Newspapers and its sister titles in the region. Showcasing everything Yorkshire has to offer from the fruits of the sea to the fields of the moors and beyond. It includes unbiased restaurant reviews by renowned food critics, recipes and 'how to' videos from some of Yorkshire's finest chefs and latest food and drink news and blogs from around our amazing county. And you can have your say either on the site or via our Facebook and Twitter accounts.

Let us know what you think