Pumpkin Citrus Syrup Cake

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photo by a food.com user photo by a food.com user
Ready In:
1hr 30mins
Ingredients:
10
Serves:
12
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ingredients

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directions

  • Grease a deep 23cm round cake tin, line the base with baking paper.
  • Cream butter, rinds and sugar until light and fluffy, add egg yolks; beat until combined.
  • Stir in half the sifted flour with half the cold pumpkin, then stir in the remaining flour and pumpkin.
  • Beat the egg whites until soft peaks form, fold through the cake mixture. Spread mixture into cake tin.
  • Bake in a moderate oven about 1 hour or until cooked when tested with skewer.
  • Pour hot syrup over hot cake and let stand 10 minutes before turning out onto a rack to cool.
  • To make syrup:- Combine all ingredients in saucepan.
  • Stir constantly over heat without boiling until sugar is dissolved.
  • Bring to boil, reduce heat, simmer 2 minutes without stirring.

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Reviews

  1. MMM, good! Took this to a family dinner where it had to compete with 2 other desserts; hardly any was left. (And the remains were NOT passed back to me to take home, I noticed.) I did make a few changes to suit my taste: I used about 1 2/3 cups pumpkin (1/2 large can,) I think it would have been too dry a batter otherwise, and made a syrup with more citrus juice and less sugar.
     
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