Directions:
- Grease a deep 23cm round cake tin, line the base with baking paper.
- Cream butter, rinds and sugar until light and fluffy, add egg yolks; beat until combined.
- Stir in half the sifted flour with half the cold pumpkin, then stir in the remaining flour and pumpkin.
- Beat the egg whites until soft peaks form, fold through the cake mixture. Spread mixture into cake tin.
- Bake in a moderate oven about 1 hour or until cooked when tested with skewer.
- Pour hot syrup over hot cake and let stand 10 minutes before turning out onto a rack to cool.
- To make syrup:- Combine all ingredients in saucepan.
- Stir constantly over heat without boiling until sugar is dissolved.
- Bring to boil, reduce heat, simmer 2 minutes without stirring.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 472.13 Kcal (1977 kJ) | ||
| Calories from fat | 165.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.37g | 28% | |
|---|---|---|---|
| Cholesterol | 85.71mg | 29% | |
| Sodium | 187.03mg | 8% | |
| Potassium | 67.43mg | 1% | |
| Total Carbs | 75g | 25% | |
| Sugars | 27.87g | 111% | |
| Dietary Fiber | 0.99g | 4% | |
| Protein | 2.59g | 5% | |
| Vitamin C | 5.3mg | 9% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.3mg | 2% | |
| Calcium | 28.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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