I just love all things pumpkin and I love this cake recipe. Somehow I forget that I have it and only bake it once or twice a year. It is such a lovely moist cake with no need for icing. It is so yummy straight out of the oven with the golden rich yellow colour and flavour. However we didn't have any prunes so we used sultanas/raisins instead although I know the prunes would give it a good extra sweetness.
Pumpkin and Prune Cake
250g butter
1 tsp grated orange rind
1 cup sugar
3 eggs
1/4 cup orange juice
3/4 cup cold mashed pumpkin
I used a Jap pumpkin (or Kent), it's suggested not
to use butternut pumpkin
1/2 cup finely chopped prunes or sultanas
2 cups plain flour
4 teasp baking powder
1/3 cup milk
Turn oven on to 180°C/350°F.
Cream butter, orange rind and sugar together until light and fluffy, add eggs one at a time, beating well after each addition. Stir in orange juice, pumpkin and prunes, then sifted flour and baking powder, alternately with enough milk to give a soft consistency. Spread into greased deep 20cm round cake tin with base lined with paper, bake in moderate oven (180°C/350°F) for 1 to 1 1/4 hours, stand 5 mins, turn onto wire rack and cool. But not too much because you want to eat it when it's hot, especially with butter. Mmmm sweet and salty, enjoy!
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