Pumpkin Sultana Cake Recipes

PUMPKIN SULTANA CAKE

PUMPKIN SULTANA CAKE image

Number Of Ingredients 8

Ingredients

250g butter
250g sugar
1 cup plain flour
1 cup SR flour
2 eggs
1 cup mashed pumpkin
250g sultanas
1 tsp lemon rind

Steps:

1) Heat oven to 160C / 325F 2) Cream butter and sugar 3) Add eggs, mashed pumpkin, sifted flours, lemon rind and sultanas 4) Bake 75-90 mins Note: the mixture is inclined to curdle a bit when adding the pumpkin, so have the flours sifted and ready to add a bit at a time- this helps

PUMPKIN CAKE WITH SULTANA & COCONUT

Pumpkin Cake With Sultana & Coconut image

Another clipping I have kept from the Australian Womans Weekly 1987. A little taste of country cooking from rural New South Wales. I made this for my husband to take as morning tea at his work once and it went very quickly.(About 500 grms of raw pumpkin will cook down to 1 1/2 cups mashed)

Provided by Catherine Robson

Categories Dessert

Time 1h35m

Yield 1 cake

Number Of Ingredients 9

Ingredients

125 g butter
1 cup raw sugar
3 eggs
1 cup coconut
1 1/2 cups mashed pumpkin (will need to be cooled)
1 1/2 cups wholemeal self-rising flour
1 teaspoon grated orange rind
1 tablespoon orange juice
1/2 cup sultana (shake in some of the flour to stop them sinking)

Steps:

Cream the butter and sugar with an electric beater until light and fluffy.
Add 1 of the eggs and beat well.
Then repeat 1 egg at a time beating well after each addition.
Stir in coconut and mashed pumpkin.
Fold in the remaining ingredients and mix well.
Spread mixture into a lined loaf tin (15cm x 25cm).
Bake for 1 1/4 hours in a moderate oven.

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