If you have never made a pumpkin cake before give recipe this a go! The pumpkin adds texture and some of its own sweetness to the batter, a fantastic autumnal treat.
- 100 g (⅔ cup) sultanas
- 250 ml (1 cup) hot tea
- 225 g soft butter
- 220 g (1 cup) caster sugar
- 3 medium eggs
- 375 g (2 ½ cups) self-raising flour
- 500 g pumpkin, steamed or boiled, then pureed
- 1 tsp mixed spice
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time: 15 minutes
Preheat oven to 180C.
Soak sultanas in hot tea for 15 minutes, drain well, and discard tea. Set aside.
Cream butter and sugar until light and fluffy. Add eggs one by one, beating well after each addition. Add flour and pumpkin puree, beat well.
Stir in sultanas and mixed spice.
Pour into a greased 28cm cake tin, bake in preheated oven for 50–60 minutes. Check with a skewer, if it comes out clean, then the cake is ready. If not, cook for a further five minutes and try again.