Pumpkin Cake

Ready in:
 15 to 30 mins

  • 1.35kg pumpkin or butternut squash, peeled, deseeded and diced
  • ½ tsp grated nutmeg
  • 150g light brown sugar
  • 1 tsp salt
  • 115g desiccated coconut
  • 397g can Carnation Condensed Milk
  • 1 tsp vanilla extract
  • 55g butter, melted
  • 55g raisins
  • 1

    Preheat the oven to 190°C, 375°F, Gas Mark 5.

  • 2

    In a large pan add the pumpkin and cook in boiling water for 20 minutes, or place in a large bowl and microwave on high with 3 tablespoons water for 10–15 minutes until soft. Mash and cool slightly.

  • 3

    Grease an 18cm x 25.5cm rectangular baking dish. In a large bowl mix together the remaining ingredients and the cooked pumpkin.

  • 4

    Spoon into a prepared dish and bake for 55-60 minutes until slightly brown and firm to the touch.

Pumpkin Cake was taken from COOK VEGETARIAN

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