Pumpkin Sultana Cake Recipe
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
3 oz. butter
2 cups Self-raising flour
1 cup cooked mashedpumpkin
2/3-cup castorsugar
1/2-cup milk
vanilla essence
1/2-cup sultanas
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.
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.
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