This is a deliciously moist cake, perfect for Autumn and a great excuse to incorporate pumpkins into your baking! This recipe is designed by the Wild Strawberry Café here on the farm.

Ingredients:

• 300g pumpkin – peeled, deseeded and grated
• 300g light brown sugar
• 150ml rapeseed oil
• 1 tsp vanilla extract
• 3 free-range eggs
• 330g plain flour
• 1/2 tsp cinnamon
• 3/4 tsp allspice
• 3/4 tsp ginger
• 3/4 tsp bicarb
• 3/4 tsp baking powder
• 75g chopped walnuts
• 45ml milk

Method:

1. Line and grease 8 inch cake tin.
2. Beat sugar, oil and vanilla for 2 minutes. Add eggs and beat for another 2 minutes.
3. Sift together dry ingredients and fold into batter.
4. Fold in pumpkin and milk.
5. Bake for 30 minutes 170 degrees c.
6. Can add a simple cream cheese icing as pictured above.