Pumpkin Cake With Sultana & Coconut

"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)"
photo by ElizabethKnicely photo by ElizabethKnicely
photo by ElizabethKnicely
photo by Stardustannie photo by Stardustannie
Ready In:
1hr 35mins
1 cake


  • 125 g butter
  • 1 cup raw sugar
  • 3 eggs
  • 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)


  • 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.

Questions & Replies

Got a question? Share it with the community!


  1. Vraiment délicieux, j'ai remplacé beurre par 1/4 tasse huile canola. A refaire.
  2. 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.
  3. 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
  4. 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.


I used to love buying cooking magazines every month but I found that I would use 1 or 2 recipes if I was lucky. Then I stumbled across Recipezaar in a search engine when looking for inspiration for sausages. I really like the variety and I have gotten some great ideas. Things have changed since that day. I don't waste money on the magazines any more. Now my family are enjoying a new variety of meals, which have been fantastic. <a href="http://www.amazingcounter.com"><img border="0" src="http://c8.amazingcounters.com/counter.php?i=1693325&c=5080288" alt="Counters"></a><a href="http://www.coupons-coupon-codes.com/hsn/">HSN.com Coupon</a>
View Full Profile

Find More Recipes