Pumpkin Sultana Cake
|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)|
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.