Prune and pumpkin cake

Preheat the oven to 180 ºC (350 ºF). Spray two 20 cm cake tins with non-stick spray. Beat the margarine, orange rind and castor sugar together until light and creamy. Add the eggs one by one, beating well after each addition. Add the orange juice, prunes and pumpkin and mix well. Add the self-raising flour and salt to the mixture, alternating with the milk. Turn the batter into the prepared cake tins and bake for about 60-75 minutes until done. Cover with aluminium foil if the cakes become to dark on top. They are done when a testing skewer comes out clean when inserted into the centre of each cake. Dust with icing sugar and serve with tea or coffee.
Makes 2 medium-sized cakes.