With some excess pumpkins to use up yesterday, my little lad and I had a successful baking morning making Pumpkin and Apricot Cake, and Pumpkin, Bacon & Parmesan Muffins. Both in quantities to eat + freeze for school lunches.
My recipe for Pumpkin & Apricot Cake is very easy and relatively healthy. It is one that I have adapted to suit my family's needs, with less sugar and adding the apricot component (I think the original recipe used sultanas, so this is an option.)
Ingredients
1/2 cup raw sugar
3 eggs
2 cups self raising flour
1 1/2 cups mashed pumpkin, cooled
1 cup dessicated coconut
1/2 cup dried apricot pieces
1 tablespoon orange juice
1 teaspoon orange zest
Method
Beat butter and sugar until paled. Add eggs, one at a time.
Add the mashed pumpkin and coconut and mix in well.
Fold in the flour being careful not to over-mix. Fold in the apricots, orange zest and juice.
Place in greased loaf tin and bake at 180 degrees for approximately 1 hour. Test with a metal skewer to ensure it's fully cooked through.
Enjoy!
No comments:
Post a Comment