Pumpkin Cake With Sultana & Coconut |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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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) 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) |
Directions:
1. Cream the butter and sugar with an electric beater until light and fluffy.
2. Add 1 of the eggs and beat well.
3. Then repeat 1 egg at a time beating well after each addition.
4. Stir in coconut and mashed pumpkin.
5. Fold in the remaining ingredients and mix well.
6. Spread mixture into a lined loaf tin (15cm x 25cm).
7. Bake for 1 1/4 hours in a moderate oven.
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