1/2 cup (125 ml) sugar

1 1/2 cups (375 ml) brown sugar, firmly packed

2 1/2 cups (625 ml) water

1/4 cup (60 ml) butter

Preheat the oven to 180 °C (350 °F).

In a saucepan, bring all of the syrup ingredients to a boil. Keep warm.

In a bowl, cream the butter, sugar and corn syrup until light and fluffy. Add the eggs and beat until the mixture is smooth. Stir in the pumpkin purée.

In a bowl, combine the flour, baking powder and ginger. Stir the dry ingredients into the previous mixture alternately with the milk.

Spread batter into a 28 x 18-cm (11 x 7-inch) baking dish and slowly pour the syrup over the batter. Bake in the middle of the oven for about 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Serve warm.

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