½ cup brown sugar
¾ cup olive oil (if you find olive too strong a flavour, try a combination of olive oil and grape seed oil)
½ cup honey or golden syrup
Vanilla (extract or bean paste)
1½ cup SR flour
½ tsp ground cinnamon
300 g grated pumpkin
Handful (more or less) sultanas or currants and some nuts (walnuts or pecans)
In one medium size bowl, mix by hand the sugar, oil, honey, eggs, vanilla (using a balloon whisk is good, but a spoon is fine). Stir in the dry ingredients followed by the pumpkin. Bake in a loaf tin (or your preferred tin), 170-175C for about 40-50 mins.
This cake is lovely eaten on its own, sliced and spread with butter, or iced with cream cheese icing (1 pkt cream cheese, ½ cup icing sugar, a squeeze of lemon and lemon peel zest, sprinkled with pepitas).