This cake is made with walnuts (given to us by a friend whose tree produced a lot this year) and gingembre confit (candied ginger) that we got at the Asian market. All very good stuff! Here's the recipe if you're interested. It's my own, adapted from various other pumpkin bread recipes.
Preheat your oven to 180ºC (350ºF). Butter a loaf pan and put it into the refrigerator until ready to fill. In a large bowl, mix together:
- 2 cups flour
- 1 tsp baking soda
- 1/4 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 2 eggs
- 1/3 cup of plain yogurt, milk, or water, whatever you like.
- 1/2 cup sugar
- 1 cup pumpkin purée (fresh roasted or canned, but not raw)
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup chopped toasted walnuts
- 1/4 to 1/2 cup chopped candied ginger