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    You are in: Home / Recipes / Pumpkin Cake With Sultana & Coconut Recipe
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    Pumpkin Cake With Sultana & Coconut

    Pumpkin Cake With Sultana & Coconut. Photo by ElizabethKnicely

    1/2 Photos of Pumpkin Cake With Sultana & Coconut

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    20 mins

    1 hr 15 mins

    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)

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    Ingredients:

    Yield:

    cake

    Units: US | Metric

    • 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. 1
      Cream the butter and sugar with an electric beater until light and fluffy.
    2. 2
      Add 1 of the eggs and beat well.
    3. 3
      Then repeat 1 egg at a time beating well after each addition.
    4. 4
      Stir in coconut and mashed pumpkin.
    5. 5
      Fold in the remaining ingredients and mix well.
    6. 6
      Spread mixture into a lined loaf tin (15cm x 25cm).
    7. 7
      Bake for 1 1/4 hours in a moderate oven.

    Ratings & Reviews:

    • on June 06, 2014

      55

      Vraiment délicieux, j'ai remplacé beurre par 1/4 tasse huile canola. A refaire.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 16, 2013

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 10, 2009

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Pumpkin Cake With Sultana & Coconut

    Serving Size: 1 (832 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2744.7
     
    Calories from Fat 1535
    55%
    Total Fat 170.6 g
    262%
    Saturated Fat 117.4 g
    587%
    Cholesterol 825.1 mg
    275%
    Sodium 1145.5 mg
    47%
    Total Carbohydrate 300.2 g
    100%
    Dietary Fiber 18.3 g
    73%
    Sugars 258.9 g
    1035%
    Protein 30.4 g
    60%

    The following items or measurements are not included:

    wholemeal self-rising flour

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