Pumpkin Cake With Sultana & Coconut

Total Time
1hr 35mins
Prep 20 mins
Cook 1 hr 15 mins

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 Nutrition

  • 125 g butter
  • 236.59 ml raw sugar
  • 3 eggs
  • 236.59 ml coconut
  • 354.88 ml mashed pumpkin (will need to be cooled)
  • 354.88 ml wholemeal self-rising flour
  • 4.92 ml grated orange rind
  • 14.79 ml orange juice
  • 118.29 ml 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.
Most Helpful

5 5

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

5 5

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.

5 5

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