(From Martha Stewart, makes 24)
2 cups plain flour
1tsp bicarbonate of soda
1tsp baking powder
1tsp ground cinnamon
1tsp ground ginger
1/4 freshly grated nutmeg
1/4tsp ground allspice
1 cup packed soft brown sugar
1 cup caster sugar
1 cup unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree
- Preheat the oven to 180 degrees. Grease trays and set aside. In a medium bowl, whisk together flour, bicarbonate of soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice; set aside.
- In a large bowl, whisk together brown sugar, caster sugar, butter and eggs. Add dry ingredients and whisk until smooth. Whisk in pumpkin puree.
- Divide batter evenly among the trays, filling each about halfway. Bake until tops spring back when touched, or a cake tester comes out clean, 20 to 25 minutes. Transfer to a wire rack and leave to cool completely.
I had some chocolate custard left over from my Brooklyn Blackout cupcakes, which goes perfectly with the spicy pumpkin cake. Recipe here. Then topped with some blitzed cake crumbs and a pecan half.