Pumpkin cake                      

Angela Marshall

 Use a dry pumpkin like Queensland Blue or Jarrahdale. Kents are too wet.

1 cup cooked mashed pumpkin (260 gms) – allow to cool and drain off all excess moisture
1 dessertspoon grated orange rind
3 tablespoons butter (90 gms)
¾ cup sugar (165 gms)
1 egg
1 cup sultanas (165 gms)
2 cups SR flour (300 gms)
Pinch salt
½ cup milk (125 mls)

Cream butter and sugar. Beat in egg well. Add mashed pumpkin, rind, sultanas, salt and flour, beat until just smooth. Stir in milk. Bake in moderate oven for about one hour (check from 45 minutes on … usual advice – skewer should come out clean). Ice with orange icing if desired.