It’s really annoying when you bake something and then you can’t take nice photographs of it. OK you might not understand this unless your a food blogger/avid “Instagrammer” but it’s frustrating. This is what happened with this. The cake went perfectly but fading light and lack of exciting props it didn’t got too well. I’ve decided that while I’m taking my break from blogging to look after Baby that I’m going to source lots of new props and really work on my photography. It’s really easy to get stuck in a rut and keep using the same things but hopefully that’s all going to change. So expect to see new and improved food photography content (you probably don’t care, you’re just here for the cake aren’t you?).
Another confession it’s really difficult to get hold of pumpkin in August. Where I live is a bit rubbish to source ingredients so even tinned pumpkin was impossible to find. Instead I used carrot but butternut squash would work just as well too. All three of those vegetables works excellently in cakes and you can just substitute them out as you like. I thought pumpkin would be apt considering it’s Halloween tomorrow!
Every Halloween my mum throws a little party for the family. It’s somehow become a tradition, I guess that’s what happens when you pull something amazing off, it has to happen every year. This year it’s my sisters turn to host. My nephew volunteered for her to do it! So we’ll all be look forward to that. This cake would be perfect for a Halloween party or just as an Autumnal treat.
Pumpkin and Ginger Loaf Cake
– Serves 10 –
155ml vegetable oil, plus extra for greasing
230g self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
½ tsp mixed spice
4 tsp ground ginger
1 tsp vanilla extract
230g light or dark brown sugar
260g pumpkin, butternut squash or carrots, coarsely grated
3 medium free-range eggs, beaten
300g full-fat cream cheese
200g icing sugar
– Preheat the oven to 180°C/Gas 4.
– Line a 1lb loaf tin with parchment paper.
– In a large bowl sift in the flour, baking powder and spices.
– Add the sugar, grated veg, beaten eggs, vanilla and oil, then mix well.
– Pour into the cake tin and bake in the oven for 35-45 minutes or until a skewer comes out clean.
– Transfer to a cooling rack, leave in the tin for 5 minutes, then turn out and leave to cool.
– For the frosting, beat the cream cheese and sift in the icing sugar, beat until smooth.
-Spread the frosting evenly over the top of the cake. Smooth with a palette knife.
This post has been scheduled in advance as I am currently taking two months maternity leave from blogging to be with my baby. All comments will be answered in time, thank you in advance for being patient.