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Mary Berry Pumpkin and Ginger Cake

Mary Berry Pumpkin and Ginger Cake - recipe card
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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.

Ingredients

Scale
  • 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

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

Find it online: https://britishbakingrecipes.co.uk/mary-berry-pumpkin-and-ginger-cake/