Pumpkin Cake With Sultana & Coconut

READY IN: 1hr 35mins
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
  • 125
  • 1
  • 1
    cup coconut
  • 1 12
    cups mashed pumpkin (will need to be cooled)
  • 1 12
    cups wholemeal self-rising flour
  • 1
    teaspoon grated orange rind
  • 1
    tablespoon orange juice
  • 12
    cup sultana (shake in some of the flour to stop them sinking)
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DIRECTIONS

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