A moist and lightly spiced pumpkin cake. Top with cream cheese frosting, if desired, then cut into bars. You can also use this recipe to make cupcakes or muffins, simply adjust the baking time accordingly. This cake is perfect for dessert, afternoon tea and elevenses.
I made a gluten free version of this & it was a lovely moist cake. I added extra ginger & 1/4 teaspoon of cloves as I like a spicy cake & a large handful of chopped dates, I made it in my bundt tin & left off the frosting. - 11 Oct 2013
Brought two to work (the recipe doubled easily) and was very well received. Only awkward bit was if the butter is cold you have to really beat the mixture to avoid big lumps (learning for next time). - 31 Mar 2014
Lovely moist, soft cake. I made mine a little thinner and they turned out lovely. Already been asked to make them again, so definitely a winner - 29 Oct 2011