Pumpkin Cake With Sultana & Coconut

Name: Pumpkin Cake With Sultana & Coconut
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 1 cake
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)

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Recipe by Catherine Robson

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)