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Pumpkin Cake With Sultana & Coconut

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“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)”
READY IN:
1hr 35mins
YIELD:
1 cake
UNITS:
Metric

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.

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