300gPumpkin puree * If you don’t want to use pumpkin in this recipesimply leave it out and add an extra 120ml (½ cup) milk to the mixture.
360gplain (all-purpose) flour
1 ½tspbaking soda
2tbspfinely chopped stem gingeroptional
For the glaze:
5tbspwhisky if you want to make this cake alcohol-free, replace the whisky with half water, half ginger cordial or water mixed with 1 tsp of your favourite extract – such as vanilla, cocoa, toffee or alcohol-free rum extract
Preheat the oven to 170C/325F. Line a 24cmx30cm (9 ½ x 11 ½-inch) baking tin with baking parchment (enough so that a little hangs over the sides).
In a bowl, mix the melted butter with the treacle, honey and brown sugar until the sugar dissolves, then add in the eggs, milk and pumpkin puree. Whisk together until combined.
Add in the flour, baking soda, ginger, cinnamon, cloves and stem ginger. Fold together with a spoon until combined.
Pour the mixture into the baking dish, then place in the oven and cook for 45-55 minutes, until an inserted skewer comes out clean. Take out of the oven.
Whisk together the milk, whisky and confectioners’ sugar in a small bowl and spoon it all over the hot cake. If you find parts of the glaze starts to pool, use a spoon to try to spread it out a bit until it sinks into the cake. If you find you have a few dots of unmixed confectioners’ sugar on top, just spread with the back of a spoon and they should disperse.
The glaze will sink in and get stickier on top as the cake cools. Once cool, remove the cake from the baking dish and peel back the baking parchment. Slice off the very edges of the cake (they’ll probably be soaked in the glaze mixture, and may look a little ugly), then slice the cake, using a sharp knife, into 30 squares.
Serve right away, or cover and keep at room temperature for up to two days.
Nutritional Information is per serving, using pumpkin puree and whiskey.