Black & Gold Rapeseed Oil
Carrot Cake made with our Black & Gold rapeseed oil

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East Lothian Food and Drink

Recipes ...

Sweet Pumpkin Cake


Ingredients for the cake

  • 550g (1lb 4oz) pumpkin or butternut squash, cut into wedges
  • Butter to grease
  • 150-200 ml (5.3-7fl oz) Black & Gold Rapeseed Oil
  • 275g (10oz) light muscovado sugar
  • 3 large eggs
  • 225g (8oz) self-raising flour, plus extra to dust
  • 1 level tsp bicarbonate of soda
  • 2 level tsp ground ginger
  • 1level tsp each of ground cinnamon and nutmeg
  • A pinch each of ground cloves and ground allspice


Ingredients for the toffee sauce:

  • 300g (11oz) light muscovado sugar
  • 284ml carton double cream
  • 50g (2oz) unsalted butter



Preheat the oven to 200°C (180°C fan oven) mark 6. Put the pumpkin on a baking sheet and roast for 40min until tender.

Grease a 23cm (9in) Bundt tin generously with butter and dust with flour.

Remove pumpkin from oven and allow to cool for 15 min. Reduce oven temperature to 180°C (160°C fan oven) mark 4. Spoon out 250g (9oz) pumpkin flesh and purée.

Put the rapeseed oil and sugar in a freestanding mixer and whisk for 2min, then whisk in the eggs, one at a time.

Add flour, bicarbonate of soda, ginger, cinnamon, nutmeg, cloves and allspice and fold in. Add the purée and stir in gently.

Pour into the prepared tin. Bake for 40-45min until the cake is risen, springy and shrinking from the edges. Leave to cool in the tin for 10min, then use a palette knife to ease the cake away from the edges. Turn out and cool on a wire rack.

For the sauce, put sugar, cream and butter in a small heavy-based pan. Heat gently to dissolve sugar, then simmer and stir for 3min to thicken slightly. Pour into a jug.

Drizzle the toffee sauce over the cake and serve.

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