You are here

Pumpkin Sultana Cake

Anonymous's picture
Anonymous (not verified)
This unique pumpkin sultana cake is graced with lemon butter icing and chopped peel. Try out this creamy and filling recipe that your family will surely love!
Ingredients
  Butter 3 Ounce
  Self raising flour 2 Cup (32 tbs)
  Cooked mashed pumpkin 1 Cup (16 tbs)
  Castor sugar 2⁄3 Cup (10.67 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Vanilla essence 1 Teaspoon
  Sultanas 1⁄2 Cup (8 tbs)
Directions

Add cream butter and sugar with the vanilla.
Stir in the pumpkin and mix well.
Fold in the sifted flour and add salt alternatively with the milk to keep the mixture in the correct con- sistency.
Lastly, fold in the sultanas.
Put into an 8-inch square papered tin and bake in a cool oven for 11/2 hours.
Allow to stand for 15 minutes before turning out.
When quite cold, ice with lemon butter icing and top with chopped peel.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Vegetarian

Rate It

Your rating: None
4.080555
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2540 Calories from Fat 665

% Daily Value*

Total Fat 76 g116.5%

Saturated Fat 46.4 g232.2%

Trans Fat 0 g

Cholesterol 194.2 mg64.7%

Sodium 3242.6 mg135.1%

Total Carbohydrates 433 g144.5%

Dietary Fiber 11.2 g45%

Sugars 219.3 g

Protein 34 g68.6%

Vitamin A 399.3% Vitamin C 40.4%

Calcium 108.8% Iron 84%

*Based on a 2000 Calorie diet

0 Comments

Pumpkin Sultana Cake Recipe