Gunpowder and Pumpkin Cake

In Autumn, Seasonal Recipes by Luke StuartLeave a Comment

As mentioned on BBC Radio Solent, 1st November 2012.

This festive recipe uses the pumpkin flesh scooped from the centre of the pumpkin and also includes a marshmallow frosting rather than a buttercream topping.

Makes 10-12 muffins/1 x deep 8 inch tin/2lb loaf tin

Gunpowder & Pumpkin Cake
  • Serves 8-12
  • 150ml (¼ pt) sunflower oil
  • 100g brown sugar
  • 2 large eggs
  • 75g golden syrup
  • 175g self raising flour
  • 1tsp cinnamon
  • 1tsp gunpowder or ground cloves
  • ½ tsp ground ginger
  • ½ tsp bicarbonate soda
  • 100g pumpkin, grated
  • 20g dried coconut
  • 1 tsp chopped nuts
  • 1. Pre heated oven 180c
  • 2. Process or whisk together the oil, sugar, eggs and syrup.
  • 3. Sift together the dry ingredients (and gunpowder) and beat into the egg mixture.
  • 4. Add the grated pumpkin and nuts.
  • 5. Pour/spoon into a prepared tin/cases and bake in the pre heated oven.
  • White Pepper’s Top Tip: Cupcakes will take approximately 14-16 minutes to cook. A cake will take approx 30-40 minutes to cook.

Marshmallow Frosting
  • To decorate the above cake
  • 225g caster sugar
  • 3 egg whites (4 fl oz)
  • 1tsp vanilla extract
  • Pinch of salt
  • 1. Fill a saucepan with two inches of water and place on the heat to boil.
  • 2. Put the sugar, whites, vanilla and salt into a glass bowl and mix well.
  • 3. Place the bowl over the water and allow to simmer very gently.
  • 4. Whisk the mixture and allow to thicken – approximately 5-10 minutes.
  • 5. Remove from the heat and whisk until cold and glossy – approximately 4 minutes.
  • 6. Place in a piping bag with a plain nozzle and pipe swirls on top of each cake.

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