4 Reviews

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

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Porcelaine1 June 06, 2014

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.

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ElizabethKnicely April 16, 2013

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

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Ravenseyes September 10, 2009

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.

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Stardustannie April 28, 2006
Pumpkin Cake With Sultana & Coconut