Pumpkin Fruit Cake
- 125g butter
- 1 1/4 cups brown sugar
- 1 cup water
- 2 Tbspn golden syrup/maple syrup
- 1 tsp bicarbonate of soda
- 375g mixed fruit
- 2 eggs
- 1 cup plain flour, sifted
- 1 cup self raising flour, sifted
- 500g Jap or Kent pumpkin, peeled & diced
Preheat oven to 160 degrees. Grease a 20cm round or square cake tin.
In a large saucepan, add butter, sugar, water, syrup, bicarb of soda & mixed fruit. Bring to the boil, then reduce to medium heat & cook for 5 mins. Remove from heat & allow to cool in fridge for 10 mins.
While step 2 is cooking, place pumpkin into a small saucepan & cover with water. Boil over high heat until pumpkin is tender. Drain & mash the pumpkin.
Add eggs, lightly beaten, into the cooled fruit mixture. Stir.
Add pumpkin & sifted flours. Stir.
Pour into tin & bake in preheated oven for 1 hour & 15 mins or until cooked through. Remove from oven & leave in tin for 5 mins before turning out onto a wire rack to cool completely.