INGREDIENTS

INSTRUCTIONS

Preheat the oven to 180C/350F/Gas 4. Place the pumpkin in a pan with
the butter and cook for 10-15 minutes until soft. Mash it thoroughly
with a pinch of salt. Stir in the sugar, almonds, candied citron and
the lemon rind. Drain the sultanas and add, then beat all of this
together very thoroughly. Leave to cool a little, then stir in the
flour and baking powder and stir until well combined.  Beat the egg
yolks until light and foamy and then fold into the flour  mixture. Beat
the egg whites until stiff, then fold in lightly. Pour  the batter (you
should have about 1.5 litres/2 and a half pints in  total) into a
23cm/9in greased and lined, spring bottom cake tin and  bake for about
1 hour or until a wooden skewer slid into the centre  of the cake comes
out clean.  Carefully, turn the cake out on to a cooling rack and dust
with icing  sugar. Cut into slices and serve with a quenelle of crme
fraiche or  mascarpone or ice cream. Please note that this is a very
moist cake.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 913
Calories From Fat: 424
Total Fat: 48.3g
Cholesterol: 199mg
Sodium: 1047.9mg
Potassium: 941.1mg
Carbohydrates: 109.5g
Fiber: 8.2g
Sugar: 81.1g
Protein: 17.7g