2) Sift the flour, bicarbonate of soda, ginger and salt into a medium bowl. Whisk the pumpkin, buttermilk and vanilla in another bowl.
3) Beat the butter with an electric mixer at medium speed for about 1 min, until smooth. Add the light brown sugar and continue beating until light and fluffy, about 4 mins more.
4) Add the eggs, 1 at a time, beating well after each addition. At low speed, add the flour mixture in 3 parts, alternating with the pumpkin mixture in 2 parts, beginning and ending with the flour. Mix briefly at medium-low speed to make a smooth batter.
5) Turn off the beaters and add the crystallised ginger, folding it in by hand with a spatula as the batter will be thick.
6) Scrape the batter into the prepared tin and smooth the top. Bake for about 55 minutes, until a cake tester inserted into the cake comes out clean and the top springs back when lightly pressed.
7) Cool in the tin on a rack for 10 to 15 minutes, then invert the tin to release the cake onto the rack to cool. Dust with icing sugar before serving, if you like.
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