Pumpkin Cake With Sultana Coconut Recipes
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)
Provided by Catherine Robson
Categories Dessert
Time 1h35m
Yield 1 cake
Number Of Ingredients 9
Steps:
- 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.
PUMPKIN CAKE III
Delicious pumpkin spice cake baked in a sheet pan. Very moist and great for potlucks. When cool, top with your favorite cream cheese frosting.
Provided by SUE CASE
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 438.4 calories, Carbohydrate 46.8 g, Cholesterol 53.1 mg, Fat 26.8 g, Fiber 2.2 g, Protein 5.3 g, SaturatedFat 3.6 g, Sodium 404.1 mg, Sugar 30.1 g
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