How to make it

  • Grease a deep 23 cm round cake pan, line base with paper.
  • Cream the butter, rinds and sugar in a small bowl with electric mixer until light and fluffy.
  • Add egg yolks and beat until combined. transfer to a larger bowl.
  • Stir in half the sifted flour with half the cold pumpkin, then stir in remaining flour and pumpkin.
  • Beat the egg whites in a small bowl until soft peaks form and fold through cake mixture. Spread mixture into prepared pan and bake in a medium oven (180) for around 1 hour.
  • Pour hot syrup over hot cake and stand for 10 minutes before turning out to cool.
  • To cook the syrup, combine all ingredients into a saucepan.
  • Stir constantly over a low heat without boiling until sugar is dissolved.
  • Simmer for 2 minutes without stirring..

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    " It was excellent "
    lazydazylady ate it and said...
    Cannot wait to bake this for my friends. This is a 5 forks! Keep on baking. Kindest regards.
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