Pumpkin Cake


I love this recipe because it is one I can make throughout the year, as I grow so many varieties of pumpkin and can store and keep them for many months.

½ cup butter (125 grams) softened

¾ cup sugar

2 eggs

1 cup mashed pumpkin

1 ¾ cups self-raising flour

¾ cup sultanas or mixed fruit

½ cup walnuts (optional)

  1. Preheat oven to 180 degrees Celsius.
  2. Cream butter and sugar until smooth and creamy.
  3. Add eggs one at a time, beating well to combine.
  4. Add pumpkin.
  5. Add in sifted flour and mix well.
  6. Stir in dried fruit and walnuts (if using).
  7. Pour into greased and lined 20 cm square tin and bake for 45 minutes or until a skewer inserted into the centre comes out clean.
Scroll to Top