Best 4 Pumpkin Cake With Sultana Coconut Recipes
Welcome to the ultimate guide to baking a divine pumpkin cake infused with the sweet flavors of sultanas and coconut. Indulge in this culinary journey, where we'll explore the secrets of crafting a moist and flavorful cake that tantalizes your taste buds. Discover the perfect balance of spices that enhance the natural sweetness of pumpkin, while sultanas and coconut add a delightful textural contrast to this delectable treat. Whether you're a seasoned baker or a novice cook, this article will equip you with the knowledge and techniques to create an unforgettable pumpkin cake that will become a favorite among family and friends.
Let's cook with our recipes!
PUMPKIN CAKE II
A simple dessert using pumpkin and yellow cake mix. Watch out, pumpkin pie!!!
Provided by BLINKERS88
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan, or two 9 inch cake pans.
- In a large bowl, mix together the yellow cake mix, sugar, vegetable oil, pumpkin, water, cinnamon and eggs. Beat until well blended. Transfer to the baking dish or cake pans.
- Bake in the preheated oven 45 minutes.
Nutrition Facts : Calories 230.8 calories, Carbohydrate 32 g, Cholesterol 41.9 mg, Fat 10.6 g, Fiber 1 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 204.9 mg, Sugar 21.3 g
EASY BRAZILIAN PUMPKIN COCONUT DESSERT WITH FEW INGREDIENTS
This pumpkin dessert is very famous in Brazil and is eaten everywhere - we call it Doce de Abóbora com Coco. You only need 5 ingredients. Serve cold or at room temperature. It is usually eaten with queso fresco, but I like to serve it with goat cheese or eat it on bread.
Provided by Rita
Categories Brazilian Recipes
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Combine pumpkin, sugar, cinnamon sticks, and cloves in a large pot over low heat. Simmer, stirring occasionally, until pumpkin is very soft, about 30 minutes. Mix in coconut and remove from heat. Mash large pumpkin pieces with a potato mash, or leave them slightly chunky. Let cool for 10 minutes.
- Transfer to a container with a lid and refrigerate.
Nutrition Facts : Calories 458.5 calories, Carbohydrate 83.8 g, Fat 15.3 g, Fiber 5.6 g, Protein 3.3 g, SaturatedFat 13.4 g, Sodium 14.7 mg, Sugar 70.4 g
OLD-FASHIONED SULTANA CAKE
Make and share this Old-Fashioned Sultana Cake recipe from Food.com.
Provided by Jubes
Categories For Large Groups
Time 1h50m
Yield 1 sultana cake, 14 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 150°C and grease a 20cm square or round cake tin.
- Pick over the sultanas to remove any stem- nothing worse than a crunch in your cake.
- Place sultanas in a saucepan and cover them with cold water. Bring to the boil and then drain off the water. Return sultanas to saucepan.
- Stir in the chopped butter and set aside the sultanas to cool.
- Beat together the eggs, essence and sugar. Then add in the sultanas.
- Add your flour and baking powder to another mixing bowl and aerate with a kitchen whisk (or you can sift them together).
- Stir the flour into the sultana mix.
- Pour into prepared cake tin and bake for 1 1/2 hours.
Nutrition Facts : Calories 356.4, Fat 15.7, SaturatedFat 9.5, Cholesterol 78, Sodium 172.6, Carbohydrate 53.1, Fiber 1.8, Sugar 35.6, Protein 4.1
PUMPKIN CAKE WITH SULTANA & COCONUT
Another clipping I have kept from the Australian Womans Weekly 1987. A little taste of country cooking from rural New South Wales. I made this for my husband to take as morning tea at his work once and it went very quickly.(About 500 grms of raw pumpkin will cook down to 1 1/2 cups mashed)
Provided by Catherine Robson
Categories Dessert
Time 1h35m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Cream the butter and sugar with an electric beater until light and fluffy.
- Add 1 of the eggs and beat well.
- Then repeat 1 egg at a time beating well after each addition.
- Stir in coconut and mashed pumpkin.
- Fold in the remaining ingredients and mix well.
- Spread mixture into a lined loaf tin (15cm x 25cm).
- Bake for 1 1/4 hours in a moderate oven.
Tips:
- Choose the right pumpkin: Use a sugar pumpkin or a pie pumpkin, as they have a dense, flavorful flesh that is perfect for baking. Avoid using a carving pumpkin, as it has a stringy texture and less flavor.
- Roast the pumpkin yourself: Roasting the pumpkin brings out its natural sweetness and flavor. To roast the pumpkin, cut it in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast at 400°F for 45-60 minutes, or until the pumpkin is tender.
- Use a combination of spices: Pumpkin cake is traditionally spiced with cinnamon, nutmeg, and ginger. You can also add other spices, such as cloves, allspice, or cardamom, to taste.
- Don't overmix the batter: Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
- Let the cake cool completely before frosting it: This will help the frosting set properly.
Conclusion:
Pumpkin cake is a delicious and festive fall dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With a few simple tips, you can make a pumpkin cake that is sure to impress your friends and family.
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