Tuesday, 29 October 2013

Pumpkin fruit cake - perfect for Christmas!

I LOVE this recipe!!  It has been a favourite of mine since I was a child and is a recipe very often made by my mum & grandma.  Try not to eat too much of the mixture, it is a tough ask but worth the effort. 

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

Step 1
Preheat oven to 160 degrees.  Grease a 20cm round or square cake tin.

Step 2
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.

Step 3
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. 

Step 4
Add eggs, lightly beaten, into the cooled fruit mixture.  Stir.  

Step 5
Add pumpkin & sifted flours.  Stir. 

Step 6
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. 


Storage Room temperature, wrapped in foil in airtight container for 4 days.
               In fridge, wrapped in foil in airtight container for up to 1 week.
               Freeze, wrapped in foil or in airtight container for up to 4 months.  

This recipe & more can be found in 'Food before 5'.  Purchase for only $19.95 from www.foodbefore5.com.au

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