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Pumpkin Sultana Cake Recipe
|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)|
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 mg
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
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.