Pumpkin and Orange Cake

250g butter                            1 cup plain flour

1¼ cups castor sugar           1 cup SR flour

2 eggs                                      1 tab orange juice

1 cup cooked, mashed pumpkin

zest of 1 orange

1½ teaspoons vanilla

Beat butter and sugar in mixer, about 6 minutes.  Add eggs individually, beating well.  Add mashed pumpkin and mix well.   Sift Flours together and add to batter along with orange juice, vanilla and orange zest.  Mix well.

Pour batter into greased tin, either 25cm fluted pan or round cake tin.

Bake for 1 – 1 ¼ hours at 160°C

Ice with philly cream cheese/icing sugar mix (or the new philly lemon cream cheese) and top with shredded or moist coconut or pumpkin seeds.

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