Pumpkin and Prune Cake

When I have pumpkins in the garden I’m always on the lookout for both sweet and savoury recipes in which to use them. This Pumpkin & Prune cake recipe is a slight adaptation of one in a very old recipe book ‘Best Recipes from The Weekly’. I have used a Jarrahdale pumpkin which I grew from seeds given to me by my cousin in north Queensland, so the result is a paler coloured cake. Using other varieties of pumpkin will result in a more orange-coloured cake.


125g butter

IMG_05771 ts grated orange rind

1 cup caster sugar

3 eggs

1/4 cup orange juice

3/4 cup cold mashed pumpkin

1/3 cup finely chopped prunes

2 cups self-raising flour

1/3 cup milk, approximately


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 alternating with the milk until a soft consistency is reached. Spoon into a greased or lined round cake tin. Bake in a moderate oven for about an hour; stand for 5 minutes before turning out.



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