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Cook: 55 minutes

(cake or desert)

  • 1 teaspoon bicarb of soda
  • ½ cup milk warmed
  • 1 cup dark brown sugar
  • 2 eggs lightly beaten
  • ½ cup oil
  • 1 cup crushed pineapple in syrup or juice
  • 3 teaspoons mixed spice
  • ½ teaspoon salt
  • 2 cups self raising flour
  • 2 cups grated raw pumpkin
  • 1 cup chopped walnuts or pecan nuts
  • To serve:
    golden syrup, ice cream or I made a glaze of cottage cheese, icing sugar and lemon juice

PREHEAT oven to 180°C.
Spray a 23 cm springform or bundt tin with non stick spray.
Add bicarb soda to warm milk and stir through.
In a large mixing bowl mix sugar, eggs, oil, pineapple and syrup. Mix until combined. Add mixed spice, salt, flour and milk mixture.
Stir in the pumpkin and the nuts and mix.
Pour mixture into prepared tin and bake for 55 minutes. The cake is cooked when firm to touch in center and ends pull away from sides of tin.
Allow to cool for 10 minutes in tin and turn out onto serving plate.
Serve lukewarm with ice cream and golden syrup or cold with cottage cheese icing.

I drizzled maple syrup over when it came out of the oven and waited for it to cool slightly and then pour over the cottage cheese icing.

Photo: Jacqueline Holker

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