This makes a wonderfully light, golden cake – really worth trying,

This is a Canadian recipe and I haven’t converted it, so hopefully you have the American cup measures around!

4                               Eggs

1 ¾ cups                Sugar

1 cup                       Vegetable Oil

2 cups                     Solid pack pumpkin (or other squash) – (either boil 1 inch cubes or roast a chunk of pumpkin in the oven until tender and mash in a sieve to strain out any liquid: the pumpkin is quite solid)

2tsp                            Baking Powder

½ tsp                           Salt

1tsp                            Cinnamon

¼ tsp                          Nutmeg

2 cups                        Plain Flour

  1. Preheat Oven to 350, grease and baseline a 13’ x 9’ pan. 
  2. Beat eggs till frothy, add sugar continue beating for 2 minutes. 
  3. Beat in oil and pumpkin. 
  4. Sift dry ingredients over wet mixture.  Fold in gently, do not overmix. 
  5. Pour into pan. 
  6. Bake for 35 – 40 minutes. 
  7. Cool on a rack, cut into 24 squares.

You could glaze it with the following icing:

1 cup Icing sugar 4tsp Orange Juice

½ tsp Orange Peel

  1. Sieve sugar into a bowl and mix all in the juice and peel, drizzle over the cooled cake.