Make and share this Pumpkin Citrus Syrup Cake recipe from Food.com.
Provided by Doreen Randal
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- 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 : Calories 361.3, Fat 18.3, SaturatedFat 11.1, Cholesterol 97.4, Sodium 137.4, Carbohydrate 46.7, Fiber 0.8, Sugar 29.8, Protein 4
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