Rated 4.67 out of 5 based on 3 votes
- 250g x butter
- 1 tspn grated orange rind
- 1 cup caster sugar
- 3 x eggs
- 1/4 cup orange juice
- 3/4 cups mashed pumpkin (not butternut)
- 1/2 cup finely chopped pitted prunes
- 2 cups self - raising flour
- 1/3 cup milk
preheat oven 190-200c 11/4hrs.
grease 20cm round cake tin and line base with greaseproof paper.
cream butter, sugar and orange rind until light and fluffy.
add eggs beating well after each addition.
stir in orange juice, pumpkin, prunes then sifted flour alternately with enough milk to give a soft consistency.
bake in preheated oven 190-200c 1- 1 1/4hrs
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dont be fooled by the combination. It was beautiful, great flavour and very moist. It also freezes well. i will definitely make it again, i love it
one of the best cakes i have had so moist, my kids loved it, in their words it was the best cake if made, try adding some sugar on top once it has cooled down a bit. my family love it