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