2 cups white self-raising flour
1 cup light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon ground ginger
1 tablespoon full-cream soy milk powder
1 1/2 cups cooked and mashed pumpkin
2 tablespoons golden syrup/corn syrup
4 tablespoons vegan sour cream
1/2 cup corn oil
1 1/2 cups chopped raisins
3 tablespoons water
Preheat the oven to 180C/350F/gas mark 4.
Line and grease an oblong cake tin 23 x 13 cm/9 x 5 inches.
Beat the sugar, sour cream and oil in a large bowl for 2 minutes. Add the pumpkin and golden syrup and beat again until well mixed.
Sift the flour, spices and milk powder together, then sift again into the sugar-pumpkin mixture. Using a wooden spoon, fold through lightly. Add the raisins and water and fold again. Turn into the cake tin.
Bake for 1 hour, then reduce the temperature slightly and bake for a further 20 to 30 minutes. Remove from the oven and allow to stand for 10 minutes before turning out onto a cake rack to cool. Best if left to stand overnight.