Pumpkin And Ginger Loaf
|Vanilla essence||1 Teaspoon|
|Castor sugar||3⁄4 Cup (12 tbs)|
|Self rising flour||1 1⁄2 Cup (24 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Mixed spice||2 Teaspoon|
|Ground ginger||2 Teaspoon|
|Chopped ginger||1⁄3 Cup (5.33 tbs)|
|Pumpkin||1 Cup (16 tbs), mashed|
|Slivered almonds||1⁄2 Cup (8 tbs)|
Prepare as for basic butter cake, but add spices, ginger and pumpkin to cake mixture after the flour and milk have been added.
Pour cake mixture into prepared pan, sprinkle evenly with almonds, bake in moderate oven for about 1 hour.
Stand cake for 10 minutes before turning onto wire rack to cool.