GOLDEN PUMPKIN LOAF

GOLDEN PUMPKIN LOAF
Grease 15 cm x 25 cm loaf pan and line base with baking paper.
Place 300 g self-raising flour and add ground cinnamon, nutmeg and ginger to taste;
rub in 125 g chopped butter with the finger tips.
Stir in: 110 g castor sugar and 85 g raisins
then 2 eggs
60 ml milk
12,5ml vegetable oil and
125 ml cold, cooked, mashed pumpkin –

Mixture should look lumpy. Spread mixture into prepared pan;
bake in moderate over (170-180 degrees C) about 50 minutes – turn onto wire rack to cool.
Top with Orange Cream Frosting and decorate with orange shreds.

FROSTING:
Mix 125 ml softened icing sugar;
add 240 g sifted icing sugar and
add orange juice and rind for a spreading consistency.
Decorate to taste.

Recipe and picture:  HELENE KLUGE