Name: Pumpkin date cake
Cook time: 90 min
Total time: 90 min
Yield: 10
Ingredients: 250 gram butter, softened; 1 tablespoon grated orange rind; 3/4 cup (165g) caster sugar; 2 eggs; 2 cup (300g) self-raising flour; 1/2 cup (125ml) milk; 1 cup (140g) finely chopped dates; 1/2 cup (40g) desiccated coconut; 1/2 cup cold mashed pumpkin

Ingredients

250 gram butter, softened

1 tablespoon grated orange rind

3/4 cup (165g) caster sugar

2 eggs

2 cup (300g) self-raising flour

1/2 cup (125ml) milk

1 cup (140g) finely chopped dates

1/2 cup (40g) desiccated coconut

1/2 cup cold mashed pumpkin

Method

1.Preheat oven to 160°C (140°C fan-forced). Grease deep 20cm-round cake pan; line base with baking paper.

2.Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to large bowl; stir in sifted flour and milk, then dates, coconut and pumpkin.

3.Spread mixture into pan; bake about 1¼ hours. Stand cake in pan 5 minutes; turn, top-side up, onto wire rack to cool. Serve dusted with sifted icing sugar.

You need to cook 200g pumpkin to get the required amount of mashed pumpkin.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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