Mary Berry Pumpkin and Ginger Cake Recipe

Mary Berry Pumpkin and Ginger Cake is a moist, warmly spiced autumn bake with a tender crumb, a deep orange-brown colour, and a glossy lemon icing that drips down the sides. Made with pumpkin purée, ground ginger, mixed spice, and optional stem ginger, it brings classic British baking flavours together in one bowl.

From start to finish, this recipe takes 65 minutes — 20 minutes of prep and 45 minutes in the oven. It sits at beginner level, and the only step worth watching closely is folding the flour in gently so the crumb stays soft rather than dense. Best baked in October and November, though it works any time you want a comforting teatime cake.

What is Mary Berry Pumpkin and Ginger Cake

It is a single-layer round cake made with pumpkin purée rather than fresh roasted pumpkin, which keeps the texture consistent and the flavour mellow. Light brown sugar and sunflower oil replace butter, giving the crumb a soft, almost damp quality that holds up for days. Ground ginger and mixed spice do the heavy lifting on flavour, with chopped stem ginger adding little pockets of warmth if you include it. Everything gets whisked, folded, and baked in one tin — no creaming, no beating, no fuss. The result tastes gently spicy, lightly sweet, and faintly tangy from the lemon icing on top.

Why You Should Try This Recipe

Here is what makes it worth the shelf space in your baking tin.

• One-bowl method — Whisk the wet ingredients, fold in the dry, and you are done — no stand mixer required.
• Uses up pumpkin purée — A whole tin goes in, so nothing sits half-used in the fridge going furry.
• Stays moist for days — Oil-based cakes keep far better than butter-based ones, and this one is no exception.
• Freezes beautifully — Bake it ahead, freeze it un-iced, and thaw overnight when you need it.
• Simple lemon icing — Two ingredients, no thermometer, no stress — just drizzle and let it set.

Ingredients Needed to Make Mary Berry Pumpkin and Ginger Cake

You probably have most of these in the cupboard already. Nothing here is hard to find.

For the Cake

• 2 large eggs — Bring them to room temperature first; they blend more smoothly into the oil and sugar.
• 1 cup light brown sugar, packed — Pack it firmly into the cup for the right sweetness and moisture.
• 3/4 cup sunflower oil — A neutral oil that keeps the crumb soft; any mild vegetable oil works as a swap.
• 1 1/4 cups pumpkin purée — Use plain purée, not pie filling, which has added sugar and spices.
• 1 1/2 cups self-raising flour — Provides the lift; if you only have plain flour, add 1 1/2 teaspoons of baking powder extra.
• 1 teaspoon baking powder — Gives the crumb an extra nudge upward alongside the self-raising flour.
• 2 teaspoons ground ginger — The backbone of the spice profile; use fresh ground ginger for the sharpest flavour.
• 1 teaspoon mixed spice — A warm British blend that rounds out the ginger nicely.
• 1/2 teaspoon fine sea salt — A small amount balances the sugar and sharpens the spice.
• 2 tablespoons stem ginger, finely chopped (optional) — Adds little bursts of heat and chew; leave it out if you prefer a smoother crumb.

For the Icing

• 3/4 cup powdered sugar — Sift it first to avoid lumps in the finished icing.
• 1 to 2 tablespoons fresh lemon juice — Bottled juice works in a pinch, but fresh gives a cleaner tang.

Equipment Needed

Nothing specialised here — a basic baking kit covers it.

• 8-inch round cake tin — The right size for the batter depth; a springform tin makes removal easier.
• Parchment paper — Lines the base so the cake releases cleanly after cooling.
• Large mixing bowl — Big enough to whisk wet ingredients and fold in the dry without spilling.
• Balloon whisk — Blends the eggs, sugar, oil, and purée smoothly in under a minute.
• Wire rack — Lets air circulate underneath so the cake cools without going soggy.

Instructions to Make Mary Berry Pumpkin and Ginger Cake

Follow these steps in order and the cake comes together in under 15 minutes of hands-on work.

• Preheat and prepare — Set the oven to 350°F (177°C). Grease an 8-inch round tin and line the base with parchment paper.
• Whisk the wet ingredients — In a large bowl, combine the eggs, brown sugar, sunflower oil, and pumpkin purée until smooth.
• Fold in the dry ingredients — Sift in the flour, baking powder, ground ginger, mixed spice, and salt. Add the stem ginger if using, then fold gently until just combined — stop the moment you see no dry flour.
• Bake — Pour the batter into the tin, smooth the top, and bake for 40-45 minutes. A skewer inserted into the centre should come out clean.
• Cool in the tin — Leave it for 10 minutes, then turn it out onto a wire rack to cool completely before icing.
• Make the icing — Sift the powdered sugar into a bowl and add lemon juice gradually, stirring until thick but pourable.
• Ice and set — Drizzle over the cooled cake, letting it run down the sides. Wait for it to set before slicing.

What Goes Well With Mary Berry Pumpkin and Ginger Cake

This cake is at its best with something warm and simple alongside it.

• Strong English tea — The tannins cut through the sweetness and let the ginger come forward.
• Vanilla ice cream — A scoop on a warm slice turns this into a proper pudding.
• Crème fraîche — Its slight tang balances the lemon icing and the sugary crumb.
• Hot spiced apple cider — The fruit and warm spice echo the flavours in the cake itself.
• Toasted walnuts — Scatter a few on top for crunch against the soft crumb.
• Bonfire Night gatherings — It holds up well outdoors and feeds a crowd without fuss.
• Clotted cream — A generous spoonful makes it feel like a proper West Country tea.

Expert Tips for Making the Best Mary Berry Pumpkin and Ginger Cake

These are the small things that make the difference between a good bake and a great one.

• Weigh the purée properly — Too much liquid and the crumb goes gummy; too little and it turns dry.
• Stop folding early — Overmixing develops gluten and gives you a rubbery texture instead of a tender one.
• Use fresh ground ginger — Spices lose their punch over time; a fresh jar makes a real difference here.
• Test with a skewer, not the clock — Ovens vary; start checking at 40 minutes and trust the skewer.
• Cool fully before icing — Warm cake melts the icing straight off the top and down the sides.
• Adjust icing consistency — Add lemon juice a teaspoon at a time; you want thick but pourable, not runny.
• Chop the stem ginger finely — Large pieces sink to the bottom and leave wet pockets behind.

Easy Variations of Mary Berry Pumpkin and Ginger Cake

Once you have the base recipe down, these tweaks are worth trying.

• Swap the spice blend — Replace the mixed spice with an equal measure of cinnamon for a softer, sweeter warmth.
• Add orange zest — A finely grated orange stirred into the batter lifts the whole thing beautifully.
• Use a bundt tin — Same batter, different shape — just adjust the bake time and check from 35 minutes.
• Try a cream cheese frosting — Skip the lemon icing and top with a light cream cheese layer instead.
• Fold in chopped nuts — About 1/2 cup of pecans or walnuts adds welcome crunch.
• Make muffins instead — Divide the batter into a 12-hole tin and bake for 20-25 minutes.

Best Practices to Store Mary Berry Pumpkin and Ginger Cake

This cake keeps well if you store it the right way.

• Airtight container at room temperature — Keeps it fresh for up to 3 days without drying out.
• Refrigerator storage — Extends the life to 5 days, though the crumb firms up slightly when cold.
• Freeze un-iced — Wrap tightly and freeze for up to 2 months; thaw overnight in the fridge.
• Bring to room temperature before icing — A cold cake makes the icing seize and set unevenly.
• Store away from strong-smelling foods — The crumb absorbs fridge odours fast, so keep it covered.

Best Practices to Reheat Mary Berry Pumpkin and Ginger Cake

A chilled slice comes back to life with just a few seconds of heat.

• Microwave method — Warm a single slice for 15-20 seconds — just enough to soften the crumb without drying it.
• Oven method — Wrap a slice in foil and warm at 300°F (149°C) for about 8 minutes for a gentler result.
• Air fryer method — Set to 300°F (149°C) and warm for 4-5 minutes, checking halfway so the edges do not catch.
• Dry frying pan — On low heat, warm a slice for 2 minutes per side for a lightly crisp exterior.

How Can I Make Mary Berry Pumpkin and Ginger Cake Healthier?

Small swaps make a real difference without wrecking the texture.

• Cut the sugar slightly — Reduce the brown sugar by a quarter; the pumpkin keeps it sweet enough.
• Swap white flour for wholemeal — Use half wholemeal self-raising for more fibre, though the crumb gets denser.
• Skip the icing — A dusting of powdered sugar saves roughly 130 calories per slice.
• Reduce the oil — Replace a quarter of the sunflower oil with unsweetened apple sauce for a lighter bake.
• Add ground flaxseed — Two tablespoons stirred in boosts fibre and omega-3 without changing the flavour much.

Nutrition Value (per serving)

Based on 1 serving = 1 slice out of 8 total.

• Calories — 1068
• Protein — 10g
• Fat — about 46g
• Saturated Fat — around 6g
• Carbohydrates — 154g
• Fibre — 3g
• Sugar — roughly 109g
• Sodium — 496mg
• Cholesterol — close to 52mg

FAQs

Can I use fresh pumpkin instead of purée?

Yes, but you need to cook and drain it first. Roast chunks until soft, then mash and drain off excess liquid in a sieve. Wet purée will make the batter too loose.

How long does Mary Berry Pumpkin and Ginger Cake last in the fridge?

Stored in an airtight container, it keeps for up to 5 days in the refrigerator. At room temperature it lasts around 3 days. The crumb firms slightly when chilled, so let it sit out for 20 minutes before serving.

Can I freeze Mary Berry Pumpkin and Ginger Cake?

Absolutely — freeze it un-iced for up to 2 months. Wrap it tightly in cling film and foil, thaw overnight in the refrigerator, then bring it to room temperature before icing.

Why did my cake turn out dense?

Overmixing is almost always the culprit. Once the flour goes in, fold gently and stop the moment it disappears. Using cold eggs or too much pumpkin purée can also weigh the batter down.

Can I skip the stem ginger?

Yes, it is entirely optional. Without it, the cake still has plenty of warmth from the ground ginger and mixed spice. The texture just ends up smoother.

What if I do not have mixed spice?

Make your own blend with equal parts cinnamon, nutmeg, and allspice. A teaspoon of that mix works as a straight substitute in this recipe.

Final Words

This Mary Berry Pumpkin and Ginger Cake is one of those bakes that rewards you for very little effort — one bowl, simple ingredients, and a finish that looks far more impressive than it actually is.

Mary Berry Pumpkin and Ginger Cake

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A moist and warmly spiced pumpkin cake infused with stem ginger and a hint of mixed spice, finished with a simple lemon icing. This cake is perfect for autumn baking and stays beautifully tender for days.

• Author: Ekani Ella
• Prep Time: 20
• Cook Time: 45
• Total Time: 65
• Yield: 4 1x
• Category: Dessert
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

• For the cake:
• 2 large eggs
• 1 cup light brown sugar, packed
• 3/4 cup sunflower oil
• 1 1/4 cups pumpkin purée (not pie filling)
• 1 1/2 cups self-raising flour
• 1 teaspoon baking powder
• 2 teaspoons ground ginger
• 1 teaspoon mixed spice
• 1/2 teaspoon fine sea salt
• 2 tablespoons stem ginger, finely chopped (optional, for extra texture)
• For the icing:
• 3/4 cup powdered sugar
• 1 to 2 tablespoons fresh lemon juice

Instructions

1. Preheat the oven to 350°F (177°C). Grease an 8-inch round cake tin and line the base with parchment paper.
2. In a large bowl, whisk together the eggs, brown sugar, sunflower oil, and pumpkin purée until smooth and well combined.
3. Sift the self-raising flour, baking powder, ground ginger, mixed spice, and salt into the wet ingredients. Add the chopped stem ginger, if using. Gently fold until just combined; do not overmix.
4. Pour the batter into the prepared tin and smooth the top with a spatula. Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
5. Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
6. For the icing, sift the powdered sugar into a bowl. Gradually add lemon juice, stirring until you have a thick but pourable consistency.
7. Drizzle the icing over the cooled cake, letting it run down the sides. Allow to set before slicing.

Notes

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freeze un-iced cake for up to 2 months; thaw overnight in the refrigerator and bring to room temperature before icing. To reheat, warm individual slices in the microwave for 15-20 seconds.

Nutrition

• Calories: 1068
• Sugar: 109g
• Sodium: 496mg
• Unsaturated Fat: 5g
• Carbohydrates: 154g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 94mg

Keywords: Mary Berry pumpkin cake, pumpkin and ginger cake, easy pumpkin cake, British baking, autumn cake, ginger cake, pumpkin spice cake, moist pumpkin cake, Halloween cake, tea time cake, simple pumpkin dessert