2 cups grated raw pumpkin
1 cup crushed pineapple in syrup or juice
2 cups self raising flour
3 tsp mixed spice
1/2 cup milk, warmed with 1 teaspoon baking soda stirred into it
1 cup Chelsea Dark Cane Sugar
2 eggs
1/2 cup lite oil, canola or olive etc
1 cup chopped pecans or walnuts
1/2 tsp salt
Vanilla ice cream and Chelsea Golden Syrup to serve

Preheat oven to 160°C. Spray a 23 cm round spring form or Bundt tin with non-stick spray.

Mix all ingredients together in a large bowl. Pour into the prepared tin and bake for 55 - 65 minutes. The cake is cooked when firm to touch in the centre and the edges pull away from the sides of the tin. Cool for 10 minutes in the tin then release the sides and cool on a wire rack. Serve warm with vanilla ice cream and Chelsea Golden Syrup.