Recipe review: CWA Pumpkin Date Cake

This is the second recipe that I have cooked from the CWA’s Jam Drops and Mable Cake book, the Beetroot cake was a winner and this cake is no different. The book lists the cookery competition rules and states no icing on top. I added orange icing as I’m clearly not being judged on presentation.

Pumpkin date cake

Pumpkin date cake



  • 250g butter
  • 160g caster sugar
  • 1 tbsp orange zest
  • 2 eggs
  • 160g chopped dates
  • 45g or 1/2 cup of desiccasted coconut
  • 125g or 1/2 cup cold cooked and mashed pumpkin
  • 300g or 2 cups of SR flour
  • 125g or 1/2 cup milk


Date and pumpkin cake ingredients

Date and pumpkin cake ingredients

  1. Preheat oven to 160c fan-forced, grease tin
  2. Cream butter, sugar and zest
  3. Add eggs one at a time
  4. Transfer to large bowl and stir in dates, coconut, pumpkin
  5. Add half flour and milk and fold into mix and then add other half
  6. Spread into prepared tin, mine baked for an hour, book says 1 1/1 hours, I imagine you know your own ovens
Finished cake mix

Finished cake mix

The Verdict

Don’t you think that anything home baked with this much butter is going to be good? It is a very moist and buttery cake, the dates add nice balance of sweetness. I think the orange icing works really well with the dates, a winning combination every time.

The warm, sweet smells of cake baking on this cold wintery day were just wonderful and so comforting. I love it when my husband comes home to freshly baked cake, the old fashioned country girl in me is shining through here.

Oh and if you are a rule breaker too and want to make my orange icing beat some softened butter with icing sugar, a good shake maybe 1 1/2 cups sugar sifted and a tbsp of butter. Add some orange zest and orange juice to bring together into spreadable consistency, slather and as usually enjoy large slice and sharing with your loved ones.

Love Miss Pip xx



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