By Jan Cheshire
WE had lots of pumpkins this year. They are such a versatile vegetable. With my three grandchildren coming down to Cape Paterson for the school holidays, I thought I should make a cake, and a pumpkin fruit cake was the logical choice. I have made this recipe many times and it is always a winner. It is very easy to make and it keeps well.
WE had lots of pumpkins this year. They are such a versatile vegetable. With my three grandchildren coming down to Cape Paterson for the school holidays, I thought I should make a cake, and a pumpkin fruit cake was the logical choice. I have made this recipe many times and it is always a winner. It is very easy to make and it keeps well.
PUMPKIN FRUIT CAKE
Ingredients
225 grams of butter
1 cup (200 grams) of caster sugar
2 eggs lightly beaten
225 grams of plain flour sifted
½ teaspoon of bicarbonate of soda
¼ teaspoon of cream of tartar
450grams of mixed dried fruit (I prefer to use sultanas only)
1 cup of cooked mashed pumpkin
Method
Enjoy!
Ingredients
225 grams of butter
1 cup (200 grams) of caster sugar
2 eggs lightly beaten
225 grams of plain flour sifted
½ teaspoon of bicarbonate of soda
¼ teaspoon of cream of tartar
450grams of mixed dried fruit (I prefer to use sultanas only)
1 cup of cooked mashed pumpkin
Method
- Cream the butter and sugar together until light and fluffy.
- Beat in the eggs.
- Add the pumpkin and flour.
- Add the dried fruit.
- Transfer to a greased and lined 23 cm loose-bottom cake tin.
- Bake at 160 degrees for 2 hours.
Enjoy!
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