Pumpkin citrus syrup cake














I picked the crop of pumpkins last week, I just hope it wasn’t too early, in the past I have gone by the rule that you leave the pumpkins on the vine until the vines wither and the first frost comes, but after reading alternative practises I made the decision to go for it. I was not happy to read later in another article that if pumpkins are picked too early they will not keep as well, oh boy what have I done? I guess we will just have to wait and see (I’ll look at it like a scientific experiment), so now there are 26 pumpkins on the deck (3 gone already) and my pumpkin cooking ideas may need to broaden. I made a batch of soup but the freezers are already full so there is no need for more soup just yet, and then I remembered a pumpkin syrup cake from the most used of all my cookbooks – The Australian Women’s Weekly Cakes and Slices Cookbook (1989), so out it came and as I flicked through it I realised that I have made most of the cakes and slices in it, what a fabulous cookbook it has been, the price tag of  $7.98 was still on it, I have certainly got my money’s worth from that book!  Anyway I made the cake and wow what a cake it is! My number two son said “that cake doesn’t look anything special but it is the best cake I have ever had” – now that is a ringing endorsement if I ever heard one – I changed the cake from an orange to a lemon / lime cake as I like the sweet/tart combination better (you could use orange juice and rind if you prefer an orange cake).


Pumpkin citrus syrup cake
Recipe type: Cake
Cuisine: Australian
Prep time:
Cook time:
Total time:
Serves: 10
As no 2 son stated "mum this is the best cake I have ever eaten"
  • 250gm butter
  • 1tbs each of grated lemon & lime rinds
  • 1 cup castor sugar
  • 1tsp lemon essence
  • 2 cups self raising flour
  • 3 eggs separated
  • 1 cup mashed pumpkin
  • For the syrup:
  • 2tbs lemon juice
  • 2tbs lime juice
  • ¾ cup sugar
  1. Prepare a large cake tin (23cm) and warm oven to 180*C
  2. Cream the butter (take out of the fridge to soften), rinds and sugar until well combined (it will be light and fluffy in appearance)
  3. Add the egg yolks one at time beating well after each addition
  4. Stir in half the sifted flour and half the cold mashed pumpkin
  5. Repeat with the remaining flour and pumpkin (the mix will appear dry)
  6. Beat egg whites until soft peaks form and fold gently through the cake batter
  7. Spread into the prepared pan
  8. Bake for approximately one hour or until golden and cooked through
  9. Pour hot syrup over the hot cake and leave in the tin for 10 min before placing onto a cake rack to cook
  10. To make the syrup:
  11. Combine the juices and sugar in a small saucepan and slowly bring to the boil while stirring constantly and until the sugar is dissolved. Reduce the heat and simmer for 2 minutes

The challenge now is to see how long the pumpkins last, whether they are ripe (hopefully a dark orange colour) and just how much pumpkin we can eat and give away. I want to roast up pumpkin pieces to store in the fridge to use in everyday cooking and salads, maybe some pumpkin dip, deep fried in batter might be nice but naughty, and one thing is for sure I am going to make more pumpkin citrus syrup cake.

fabulous cookbook

fabulous cookbook

This book and their birthday cake cookbook (for kids) were the most used books in my kitchen for years and they bear the scars well, they’re falling apart, are battered and torn but no wonder they were a part of our family cooking scene, we would pour over them (the kids and I) deciding what treat or birthday cake to make, such a lot of sweet memories belong to these two cookbooks, thanks Women’s Weekly!


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  2. Moriinhox   •  

    Добрый день. Большое спасибо дельную статью. Всё по делу.
    С уважением Иванов Вадим
    Ильдарович https://vk.com/ayurveda.kazan

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