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PUMPKIN CITRUS SYRUP CAKE

250g butter
2 Tbsp grated orange rind
2 Tbsp grated lemon rind
1 cup castor sugar
3 eggs, separated
2 cups self raising flour
1 cup mashed pumpkin

2 Tbsp orange juice
2 Tbsp lemon juice
3/4 cup sugar

Grease a deep 23cm round cake tin, line the base with baking paper.
Cream butter, rinds and sugar until light and fluffy, add egg yolks;
beat until combined. Stir in half the sifted flour with half the
cold pumpkin, then stir in the remaining flour and pumpkin. Beat
the egg whites until soft peaks form, fold through the cake mixture.
Spread mixture into cake tin. Bake in a moderate oven about 1 hour
or until cooked when tested with skewer. Pour hot syrup over hot
cake and let stand 10 minutes before turning out onto a rack to
cool.

To make syrup:- Combine all ingredients in saucepan. Stir constantly
over heat without boiling until sugar is dissolved. Bring to boil,
reduce heat, simmer 2 minutes without stirring.

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