• 125g Butter (softened)
• 1 ¼ cups Sugar
• 2 Eggs
• 2 ¼ cups SR flour
• ½ teas Salt
• 1 teas Cinnamon
• 1 teas Ginger
• 1 teas Nutmeg
• ¼ teas Ground cloves
• ¾ cup Milk
• 1 cup Cooked mashed pumpkin
• ½ teas Bi-card soda
• ½ cup Walnuts

• Grease rectangular cake tin (33cm x 23cm) and line with greased greaseproof paper. Oven temp at 180 degrees.
• Cream butter & sugar until light & fluffy, add eggs 1 at a time. Sift flour, salt & spices together. In a bowl combine milk with pumpkin & bicarb soda. Add flour & pumpkin mixture alternately to cream mixture. Begin & end with flour. Stir in nuts. Turn into tin and bake for 50-55 minutes or until cooked. Cool tin for a few minutes then turn out to cool. Add mock cream.

—Maria Zamperoni