Ingredients
- 1.35 kg pumpkin or butternut squash, peeled, de-seeded and diced.
- ½ tsp grated nutmeg
- 150 g light brown sugar
- 1 tsp salt
- 115 g desiccated coconut
- 397 g Carnation Condensed Milk
- 1 tsp vanilla extract
- 55 g butter, melted
- 55 g raisins
Instructions
- Preheat the oven to 190C, Gas 5.
- Add the pumpkin to a large pan, cook in boiling water for 20 minutes. Or place in a large bowl and microwave on high with 3 tablespoons water for 10 to 15 minutes until soft.
- Mash and cool slightly.
- Grease an 18cm x 25.5cm (7 x10 inch) rectangular baking dish.
- In a large bowl, mix the remaining ingredients and the cooked pumpkin.
- Spoon into a prepared dish and bake for 55-60 minutes until slightly brown and firm to the touch.
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Nutrition Facts
Fiendish Pumpkin Cake
Amount per Serving
Calories
441
% Daily Value*
Fat
19
g
29
%
Saturated Fat
15
g
94
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
32
mg
11
%
Sodium
421
mg
18
%
Potassium
920
mg
26
%
Carbohydrates
65
g
22
%
Fiber
4
g
17
%
Sugar
51
g
57
%
Protein
7
g
14
%
Vitamin A
14670
IU
293
%
Vitamin C
17
mg
21
%
Calcium
200
mg
20
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
