Pumpkin and Prune Cake
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Peanut Butter Recipe = Pumpkin and Prune Cake
Ingredients:
CAKE
½ cup (125ml) margarine or butter
125g peanut butter
2 teaspoons (10ml) orange zest
210g castor sugar
3 eggs
250g (500ml) self-raising flour
½ cup (125ml) milk
½ cup (65ml) orange juice
½ cup (180ml) cooked, mashed pumpkin
½ cup (125ml) finely chopped pitted prunes
TOPPING
Peanut butter
Fine apricot jam
Method
Cream the margarine, peanut butter, orange rind and sugar until light and fluffy. Add the eggs one at a time beating well after each addition. Add the flour alternately with the milk. Stir in the orange juice, pumpkin and prunes. Pour into two 20cm greased round tins and bake at 180ºC for 55-60 minutes, or until cooked. Once cakes have cooled, top each cake with a layer of peanut butter and then a thin layer of apricot jam. Decorate with a few extra sliced prunes and some orange zest. Makes 2 single layer cakes. Serves 10-12.
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