Pumpkin Cake With Sultana & Coconut

Catherine Robson's Note:

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)

• Total Time: 1 hrs 35 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Yield: 1 cake

• 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.

Reviews

[ElizabethKnicely]

This recipe was easy to put together, although I had to make two batches, my first batch I wasn't sure what temperature to cook it at because of the "moderate oven" phrasing, so I cooked it a 200°F for the 1 1/4 hours and then turned the oven up. The second batch I called my SIL in London and she told me to bake it at 400°F and that should be better. I need them to be done in a hurry, so I made 18 cupcakes with the batter and cooked them for 35 minutes. They came out perfect and they taste great. The only change I made to the batter was to use regular raisins becase I could not find sultana. Thanks for a delicious dessert Catherine! Made for Spring 2013 PAC.

[Ravenseyes]

This was easily made and just as quickly devoured - next time I will make a double batch - had some difficulty finding wholemeal self-rising flour so used cake flour self rising instead - sultana I used currents and raisin combo - the orange gives it a nice moist texture made for fall adopt a chef 2009- this is a keeper

[Stardustannie]

Yum!! This is a wonderfully moist and tasty cake. I couldnt resist cutting it as soon as it came out the oven...the smell was fantastic. Thanks for sharing, I'll be making this one over and over again I'm sure.