Pumpkin Butter Cake
250g
butter
125g
brown sugar
5
eggs
250
self raising flour
200g
pumpkin – shredded
100g
pistachios – coarsely chopped (optional)
Some
pumpkin slices for deco
1. Cream butter and brown sugar till light and fluffy.
2. Add in eggs, one at a time, mixing well after
each addition.
3. Stir in flour.
4. Lastly, mix in pumpkin and pistachios.
5. Pour batter into a 8”
tin and arrange pumpkin slices on top for decoration.
6. Bake in a preheated oven at 180C for 45
minutes.
7. Remove cake from oven and leave to cool
before unmolding.
