- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a saucepan, bring all of the ingredients to a boil. Keep warm.
- In a bowl, combine the flour, baking powder and ginger.
- In a bowl, cream the butter, sugar and corn syrup with an electric mixer until the mixture becomes light in colour, about 2 minutes. Add the eggs and beat until smooth. Add the pumpkin purée and mix to combine. Stir in the flour mixture, alternating with the milk. Spread the batter into a 11 x 7-inch (28 x 18 cm) glass baking dish. Slowly pour the syrup over the batter. Place the baking dish on a baking sheet.
- Bake for 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Serve warm.
When I’m baking, I prefer plain pumpkin purée, without spices or other ingredients. This is why I make it myself. You can make your own using one of three techniques: baking, boiling or steaming. When baking pumpkin, the least labour-intensive of the three methods, I prefer a small or medium-size squash. To bake: Cut the pumpkin in half, remove the seeds and strings with a spoon. Place the pumpkin halves on a baking sheet, cut side down. Bake at 350°F (180°C) ( for 30 to 60 minutes, depending on the size. Allow to cool. Remove the flesh with a spoon and mash. . To boil or steam: Cut the pumpkin into pieces and peel. Cook in unsalted boiling water or in a steamer until tender. Drain and mash. The puree can be frozen for future use (pie, cookies or to mix with mashed potatoes). If you can’t prepare the pumpkin yourself, you can always use store-bought plain purée.