Sally Wise joins Annabelle White on Queen's Birthday with this delicious pumpkin cake, that is perfect for any occasion.
Serves 8 to 10
- 250g butter
- 1 cup sugar
- ¾ teaspoon natural lemon essence or 2 to 3 teaspoon finely grated lemon rind
- 2 eggs
- 1 cup cold mashed pumpkin
- 1 cup plain flour
- 1 cup self raising flour
- 375g to 500g mixed dried fruit
Heat oven to 150°C. Grease a 20 to 23cm deep round cake tin and line base with baking paper.
Cream the butter, sugar and lemon essence (or rind) together, then whisk in the eggs.
Mix in the pumpkin, then the combined flours and mix with a metal spoon until the cake batter is smooth.
Fold in the dried fruit. Spoon batter into tin, making sure that there are no air pockets.
Bake for 1 to 1½ hours or until a metal skewer inserted into the centre of the cake comes out clean.
Remove from oven and allow to cool in tin, and afterwards store in an airtight container or wrapped in foil.
If possible, leave the cake a few days before eating.
The Long Lunch with Annabelle White in for Wendyl Nissen, 12pm - 3pm Weekdays and streaming live on 'rova' channel 9 - available on Android and iPhone.