Name: Pumpkin date cake
Cook time: 90 min
Total time: 90 min
Yield: 10
Ingredients: 250 gram butter, softened; 1 tablespoon grated orange rind; 3/4 cup (165g) caster sugar; 2 eggs; 2 cup (300g) self-raising flour; 1/2 cup (125ml) milk; 1 cup (140g) finely chopped dates; 1/2 cup (40g) desiccated coconut; 1/2 cup cold mashed pumpkin

Ingredients

250 gram butter, softened

1 tablespoon grated orange rind

3/4 cup (165g) caster sugar

2 eggs

2 cup (300g) self-raising flour

1/2 cup (125ml) milk

1 cup (140g) finely chopped dates

1/2 cup (40g) desiccated coconut

1/2 cup cold mashed pumpkin

Method

1.Preheat oven to 160°C (140°C fan-forced). Grease deep 20cm-round cake pan; line base with baking paper.

2.Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to large bowl; stir in sifted flour and milk, then dates, coconut and pumpkin.

3.Spread mixture into pan; bake about 1¼ hours. Stand cake in pan 5 minutes; turn, top-side up, onto wire rack to cool. Serve dusted with sifted icing sugar.