Pumpkin Cake
Ingredients
- 1.35kg pumpkin or butternut squash, peeled, deseeded and diced
- ½ tsp grated nutmeg
- 150g light brown sugar
- 1 tsp salt
- 115g desiccated coconut
- 397g can Carnation Condensed Milk
- 1 tsp vanilla extract
- 55g butter, melted
- 55g raisins
Method
- 1
Preheat the oven to 190°C, 375°F, Gas Mark 5.
- 2
In a large pan add the pumpkin and cook in boiling water for 20 minutes, or place in a large bowl and microwave on high with 3 tablespoons water for 10–15 minutes until soft. Mash and cool slightly.
- 3
Grease an 18cm x 25.5cm rectangular baking dish. In a large bowl mix together the remaining ingredients and the cooked pumpkin.
- 4
Spoon into a prepared dish and bake for 55-60 minutes until slightly brown and firm to the touch.
Pumpkin Cake was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 1.35kg pumpkin or butternut squash, peeled, deseeded and diced
- ½ tsp grated nutmeg
- 150g light brown sugar
- 1 tsp salt
- 115g desiccated coconut
- 397g can Carnation Condensed Milk
- 1 tsp vanilla extract
- 55g butter, melted
- 55g raisins
- 1
Preheat the oven to 190°C, 375°F, Gas Mark 5.
- 2
In a large pan add the pumpkin and cook in boiling water for 20 minutes, or place in a large bowl and microwave on high with 3 tablespoons water for 10–15 minutes until soft. Mash and cool slightly.
- 3
Grease an 18cm x 25.5cm rectangular baking dish. In a large bowl mix together the remaining ingredients and the cooked pumpkin.
- 4
Spoon into a prepared dish and bake for 55-60 minutes until slightly brown and firm to the touch.
Pumpkin Cake was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
