300 g Pumpkin; peeled and roughly
; chopped
100 g Sultanas
2 tb Brandy
250 g Unsalted butter; at room
-temperature
175 g Caster sugar
2 Eggs; lightly beaten
50 g Desiccated coconut
100 ml Milk
325 g Self-raising flour
1 ts Cinnamon powder
1 pn Salt
100 g Candied orange peel; finely
-chopped
Icing sugar to garnish
ORANGE COMPOTE
3 Cardamom pods
50 g Caster sugar
2 Oranges; juiced
2 tb Grand Marnier
2 ts Cornflour dissolved in cold
-water
3 Oranges; peeled and
; segmented
Icing sugar; (optional)
Compote: Heat the sugar, orange juice, cardamom pods and Grand Marnier in a
saucepan and bring to the boil. Add the dissolved cornflour and bring back
to the boil.
Remove from the heat. Pour the liquid over the orange segments and allow to
cool. Taste and if not sweet enough, sieve in some icing sugar.
Cake: Line the bottom and sides of the cake tin with greaseproof paper.
Grease lightly.
Cook the pumpkin in boiling water until tender. Drain, mash and allow to
cool. Keep aside.
Soak the sultanas in brandy and keep aside.
Beat the butter and sugar until smooth and creamy. Add the eggs, a little
at a time, then add the coconut. Add half the milk and half the flour to
the mixture and mix until smooth then add the remaining milk and flour. Add
the cinnamon and salt. Finally, fold in the soaked sultanas, orange peel
and pumpkin.
Spoon the mixture into the tin, smooth the top with a wet palette knife and
bake in the oven at 170C/325F/gas 3 for approximately 1 hour.
To test if cooked, insert a small knife or skewer into the centre, it
should come out clean.
Remove from the oven and allow to rest for 15 minutes before removing from
the tin. Cool on a wire rack. Sprinkle icing sugar on top before serving.
Alternatively, if you use individual moulds, the cooking time is
approximately 25 minutes and resting time about 5 minutes.
Yields
1 servings