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Pumpkin and Sultana Cake


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Ingredients

12 portion(s)

cake

  • 185 grams sultanas, soaked in 2 tbsp brandy or strong tea for 1 hour
  • 125 grams butter
  • 200 grams sugar raw
  • 1 tbsp golden syrup
  • 250 grams cooked pumpkin, cold - (skin on ok if butternut)
  • 2 eggs
  • 1 orange, zest and juice
  • 360 grams Plain Wholemeal Flour
  • 4 teaspoons Baking Powder (make your own EDC)
  • 6
    50min
    Preparation 5min
    Baking/Cooking
  • 7
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    Pre heat oven 180 deg c. Grease deep loaf tin or 20 cm lined cake tin
  1.  

    Mill sugar and orange zest for 10secs speed 9

  2.  

    Insert Butterfly.Cream butter and sugar and Golden Syrup for 30 secs 37deg on speed 4 .

    Remove butterfly.

     

     

     

  3.  

    Add pumpkin and eggs, blend 30secs speed 6. (Smooth consistency)

  4.  

    Add remainingingredients except sultanas, in order listed, then mix for 20 secs speed 5 or until just combined.

  5.  

    Add Sultanas and and brandy/tea and mix just to incorporate, 5 secs, Counter-clockwise operation, speed 5

  6.  

    Heavily sprinkle top with cinnamon and raw sugar mix if desired

  7.  

    Bake in deep loaf tin or 20 cm lined square cake tin for approx 45 mins. Cake should be well browned and inserted skewer should come out clean.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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