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Golden harvest

12/7/2015

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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.

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
  1. Cream the butter and sugar together until light and fluffy.
  2. Beat in the eggs.
  3. Add the pumpkin and flour.
  4. Add the dried fruit.
  5. Transfer to a greased and lined 23 cm loose-bottom cake tin.
  6. Bake at 160 degrees  for 2 hours.

Enjoy!
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